Wine Steamed Clams
1.
Preparation work, fresh clams should be cleaned and spit in sand for later use. Slice ginger and garlic, cut green onion into small sections, and cut dried chili into two sections to squeeze out the chili seeds.
2.
With a little oil, sauté the ginger, garlic and chili until fragrant. Pour in the drained clams and stir fry a few times.
3.
Pour the sake, cover the pot, and cook on high heat. Smell the aroma of wine and hear the clams crackling and popping inside. Is there any reason to be violent?
4.
When the clams have opened their mouths, add a little light soy sauce, then melt the butter, mix well, and start the pot. Sprinkle with chopped green onion to finish. It's easy to get it done in 10 minutes.
Tips:
Clams spit sand, which is too strange for a girl in the countryside. . . So the omnipotent Baidu, add a little salt, drop two drops of oil into it, stir for a while, and let it stand for two hours. The sake I used Qinghe, I found in the import area of the supermarket, 300ml, the price is about 22%. The neighbor who used light soy sauce can be recommended by the genius doctor Hengshun, and they have been using this brand all the time, and there is a trend of replacing vinegar and other products with Hengshun.
