Fried clams in soy sauce

Fried clams in soy sauce

Introduction:

"Although the scorching summer is over, there are still a few days of autumn when the tiger gets angry. On those hot days, a bottle of ice beer and a plate of sauteed clams in soy sauce were perfect

Production steps:

Step 1: preparation materials: clam 500g; onion 1, Douban sauce 2 tbsp, beer

Step 2: shred onion and ginger

Step 3: wash the clams, put water into the pan, add 2 pieces of ginger and bring to a boil. Add the clams and cook until the mouth opens (about 1 minute)

Step 4: take out the clam and drain it

Step 5: pour oil into a hot pot, add onion and shredded ginger and saute until fragrant

Step 6: add 2 tbsp bean paste and stir well

Step 7: add some beer and cook until onion is soft

Step 8: pour in the dried clams

Step 9: stir evenly, then out of the pot

Materials required:

Clam: 500g

Onion: 1

Bean paste: 2 tbsp

Beer: moderate

Ginger: moderate

Note: bean mother reminds: 1. After buying clams, soak them in light salt water for 2-3 hours, which can make them spit out all the silt. 2. Blanch the clams to the mouth before frying, which can make them taste more easily when frying. When blanching, take out the clam as soon as you open your mouth. If you cook for too long, the clam's meat will get old. 3. Finally, the clams can be stir fried evenly, and the time should not be too long, otherwise the meat will not taste good when it is old

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh