Stir-fried Clams with Signature Black Pepper
1.
After buying clams home, put them in clean water and wash them. (I saw on the Internet that it was put in a bowl filled with clear water and let it spit sand. I used this method and found it was useless. Another method is to put a little sesame oil.) Cut the onion into large slices and cut the chives into sections for later use.
2.
Pour an appropriate amount of water into the wok, add a small spoonful of salt after the high heat is boiled, and blanch the clams in the hot water. At first, you may feel that the shell is tightly closed, but you will see it slowly after a while. The shell is stretched open, and the shell can be opened for use
3.
Prepare a bowl. Pour black pepper juice, light soy sauce, dark soy sauce, sugar, white pepper powder, fish sauce, oyster sauce, etc. into the bowl, then pour an appropriate amount of water, and mix the seasonings evenly. This is done to allow the ingredients to be thoroughly stirred. I don’t have to worry about it when I fry and forget where to put it
4.
Pour an appropriate amount of cooking oil into the wok, you can pour a little more, onions are more oily. After the oil is hot, add dried chili, garlic cloves and ginger slices to burst the aroma, then pour in the onion cubes and stir fry for the taste. Then pour in the seasoning juice and blanched clams. At the same time, add appropriate amount of salt and continue to stir fry
5.
Add the crushed black pepper, simmer on a low heat for more flavor, and finally sprinkle in the chives and it will be out of the pot.
Tips:
The black pepper juice itself is salty, so add it with water and add sugar to neutralize the taste, which makes it more delicious. (Personally, it is not sweet, but it is acceptable. If you can’t accept sweet, please reduce the amount)
Welcome everyone to do it~
