Home style spicy clams

Home style spicy clams

Introduction:

"The fresh clam is tender and juicy, with the spicy and salty flavor of Pixian Douban sauce. It's delicious. It's a very appetizing dish! My taste is a little bit heavy, you can adjust it appropriately. Pay attention, seafood should not be mixed with beer. This will promote uric acid crystallization in the body and cause gout! Those with high cholesterol and a history of stones should also refrain from eating less seafood. "

Production steps:

Step 1: preparation: 1. Put the fresh clams in the water with salt, soak all night, spit out the sediment, so as to avoid the embarrassment.

Step 2: preparation: 2. Spit sand clams, and then wash with water, wash off the mud on the shell (you can use a toothbrush), wash and drain for use.

Step 3: preparation: 3. Put water into the pot to boil, add 3 pieces of ginger, 1 tablespoon cooking wine, put the washed clam into the pot to blanch, wait until the clam shell is open, and then you can take it out. The time should not be too long, or the meat will be old. Rinse the boiled clams again. Pick out the clams whose shells are not open. Don't (the clams are dead). Drain them for use. (if you want to be more careful, you can remove the thin sand line above each clam meat, which will taste better.).

Step 4: remove the stem and seed of the dried pepper, cut the scallion into sections, slice the ginger and garlic.

Step 5: pour proper amount of cooking oil into the pot.

Step 6: put in the dried pepper, small hot incense.

Step 7: add scallion, ginger and garlic slices and stir fry them twice over low heat.

Step 8: put in Pixian Douban sauce and stir fry until fragrant (not too hot).

Step 9: put in the processed clams, stir fry, then add sugar (you can use sugar), stir fry for a while, time is not long, clams uniform taste can be out of the pot.

Step 10: clams out of the pot Sheng pan (night photo effect is slightly poor) look very attractive red bar ~ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^.

Materials required:

Clams: 2 kg

Dry pepper: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Pixian bean paste: small half bag

Cooking wine: a little

Sugar: right amount

Note: 1. Although the preparation work of spitting sand, cleaning and blanching is more troublesome, after doing this, the clams are absolutely not shabby and delicious ~ 2. The last time to fry the clams is not long, so they are tender! 3. Pixian Douban sauce itself is salty, so there is no need to add salt to flavor it. 4. Half a bag of Pixian Douban sauce may be spicy. If you can't eat it, you can put less. 5. At last, add a little sugar to make it sweet and spicy. It's OK to use thin sugar or white sugar. The white sugar is about one tablespoon. 6. To dry pepper, we need to remove seeds, so it will be hot but not dry, and it is not easy to get angry~

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy