1. The clams are soaked in water for an hour, and the squid should be cleaned and cut into sections after removing the suction cup. Shred green and red pepper and onion, finely chop green onion, chili pepper, and coriander, slice ginger, and smash garlic for later use.
2. Heat oil in a pot, add green onion, ginger, Chaotian pepper and red pepper to fragrant.
3. Pour in the clams and squid beard and stir fry over high heat. Remember to drain the water before pouring the clams and squid beard, because the clams still have water after they open, and too much juice will affect the taste.
4. Pour in cooking wine, seafood soy sauce, fuel consumption, sugar and dark soy sauce and continue to stir fry.
5. Then add chopped green onion, shredded onion and shredded green and red pepper.
6. Seeing that the clams are fried so open, add salt and coriander, and collect the soup in the pot to serve.
Tips:The clams I bought from the supermarket are relatively clean, so generally soak in water for about an hour. If the clams contain a lot of sand, it is recommended to soak for a few more hours, or add a little salt in the water to help spit sand instead of too much. . Another way is to blanch the water before frying, and then remove the sand when the clams open up when exposed to heat. Do not stir-fry the squid for too long, as it will easily become hard and affect the taste. Generally, this dish should only be stir-fried with juice for about eight minutes.
