Stir-fried Yellow Clam with Chu Hou Sauce

Name: Stir-fried Yellow Clam with Chu Hou Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Yellow Clam; 4~5 Small onions; 1 piece garlic; 3~4 Shallots; 2 tablespoons Cooking Wine; 2 tablespoons Zhu Hou Sauce; 1 tablespoon Oyster sauce

by beebeh1

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The yellow clam belongs to the genus Euphorbiae, Clamidae, and Clam genus. It is a species unique to my country and an important freshwater economic shellfish. It is an export-earning aquatic product in the lake area of China, distributed in Dongting Lake and Sichuan. Although yellow clam is a widespread freshwater shellfish, it requires fresh water quality, no pollution, and certain fertility. Yellow clams in the Taihu Lake area can reproduce all year round, but the peak reproduction period is June to September. Clam meat contains protein, multiple vitamins, calcium, phosphorus, iron, selenium and other nutrients needed by the human body; it also contains a small amount of cobalt that has a good effect on maintaining the human hematopoietic function and restoring the liver, and has high nutritional value. Therefore, yellow clam is a healthy and nutritious authentic Chinese Jiangnan delicacy. "

Ingredients

500g Yellow Clam
4~5 Small Onions
1 piece Garlic
3~4 Shallots
2 tablespoons Cooking Wine
2 tablespoons Zhu Hou Sauce
1 tablespoon Oyster Sauce

Stir-fried Yellow Clam with Chu Hou Sauce

1. Put the bought yellow clams into a basin and add water (a few drops of sesame oil can also be used) to let them spit out mud and sand. (Generally 4~5 hours, preferably overnight)

Stir-fried Yellow Clam with Chu Hou Sauce recipe

2. Wash and chop small onions, shallots and garlic.

3. Put the chopped small onions, shallots, and garlic in the pan until the oil is smoking. Stir fragrant. (Can be more oil)

4. Pour in the washed yellow clams, add the cooking wine and quickly stir fry for about 1 minute, cover and simmer.

5. When the yellow clams are out of water, they are basically opened, then open the lid and add oyster sauce. Continue to stir fry with the sauce. Stir fry until the clams are almost completely opened. (Friends who like spicy food can also add some chili or chili sauce)

6. Served on a plate, the clam meat is delicious, the sauce is salty and sweet, slightly wine-smelling, and fragrant.

7. Let the kids add another bowl of rice with clam juice!

Tips:
1. There is no need to put salt and chicken essence, the sauce and clam meat are already salty and fresh.
2. When picking yellow clams, you must live. Those who don't open the shell for a long time are basically empty and alive.
3. Pay attention to the heat when stir-frying.