Main ingredients: clams 750g
Accessories: oil 10g, ginger 1 small g, red bell pepper, 4 teaspoons of refined salt
1, picking the clams with a hand copying the clams, if you hear the empty "ha ha ha ha" sound, then the clams are dead; if you hear the heavy "brush brush" sound, ringing sound thick and full. "Brush, brush, brush" sound, sound thick and full, indicating that the clams are alive.
2, the water basin into the sea crystal (sea crystal general aquatic markets selling clams store gift, it is recommended to use edible salt instead of) melted and stirred. A pot of about 5 pounds of water, mix about 5 teaspoons of refined salt can be, of course, the tycoon can be arbitrary.
3, take a leaky pot or cage drawer with a caliber smaller than the water basin and put it into the water basin. There should be a space of about 5 centimeters between the leaky pot and the bottom of the water basin (you can put something hard in the water basin to prevent the leaky pot from sitting on the bottom).
4. Pour in the selected clams and let the clams spit out the dirt and sand in their bodies. The clams will spit out the dirt and sand and sink to the bottom of the water basin through the holes in the funnel because there is a distance between the funnel and the water basin that prevents the clams from being inhaled again. General clams in the salt water basin for about 4, 5 hours, excluding individual stubborn molecules, basically can be spit out of the body of the dirt and sand to become clean, fresh and clean. Finally, the clams can be used to cook with clean water.
5, ginger finely chopped, red pepper cut small sections. In a frying pan, pour oil, put ginger, red pepper section of the big fire incense.
6, pour into the clean clams stir fry on high heat.
7, open high heat and cover the pot, cover the pot can shorten the cooking time, and can prevent the clam soup evaporation. After covering the pot, the clams will usually open their mouths in about 1~2 minutes. When the clams open mouth porridge a little stir fry a few times can be out of the pot.