Wine Steamed Clams (fat Clam Version)
1.
Ingredients: Fatty clams (common clams can also be used) sake (same as white wine) onion, ginger, garlic, oil and salt
2.
Wash the clams and put them in light salt water to make them spit in the sand. If you use fat clams, you don’t need them. They are clean and thick, but they are slightly less delicious. You can choose for yourself!
3.
Use the lowest heat to saute the garlic slices and add half of the chopped ginger in the inside until golden brown
4.
At this time, you can add the clams to the pot, then stir-fry the ginger and garlic and add the sake. If you use white wine, remember to mix it with ordinary white water, otherwise you will really get drunk!
5.
If you don’t have more than half of the clams, you can sprinkle large pieces of green onions and the remaining shredded ginger on top. If you like raw ones, you can sprinkle them out of the pot.
6.
Cover the lid and simmer on medium heat for five minutes until each clam has opened its shell!
7.
Be sure to open the shell to be familiar! But after opening, it can be out of the pot as soon as possible. If it takes too long, the meat will slowly shrink and lose its tenderness~
Then you can eat it!
Tips:
The best way to eat ~ Use shells to scoop a little soup together with the wine and meat, savor the simplest and simplest delicacy~
It would be even better if there was a pot of wine! Thank you all~
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