Specifications
Clams:500
Specifications
Thread peppers:35; onion:8; Jiang:8; garlic:8; cilantro:15; chili sauce:10; erguozhuangtou wine:15; dried chili peppers:5; salt:5; chicken powder:5; white peppercorns:4; sesame oil:4
Detailed Speed
Step 1
Soak the clams in water for three hours until they spit out the sediment.
Step two
Heat a pan and sauté the chili peppers in oil, pouring the strained clams into the pan.
Step 3
Attend a small amount of Erguotou wine.
Step 4
Add the peppers, scallions, ginger, garlic and seasonings, cover the pot and simmer for 30 seconds in the clams' heated original juices.
Step 5
When all the clams have opened their shells, pour a small amount of sesame oil into the pot and add the cilantro.
[Crispy Lotus Root Stir-Fry with Clams]
Spices
Lotus root:200; clams:500 yuan
Spices
Oil:excess; chili pepper:excess; cornstarch:1 tsp; green onion:excess; ginger:excess; garlic:excess; salt:excess; wine:excess; soy sauce:excess
Detailed Speed
1. Peel and cut lotus root into pieces.
2. Wash clams.
3. Ginger cut into julienne strips, minced garlic, green onions cut into julienne strips.
4. Mix the cornstarch, cooking wine, salt, soy sauce and pepper in another bowl.
5. Saute garlic, ginger and onion in hot oil.
6. Pour the clams into the fire and stir-fry.
7. Pop them evenly.
8. Then add the lotus root and stir-fry together.
9. Pour in the seasoned raw flour sauce.
10. Stir fry. At this point, each clam opens its mouth.
11. Sprinkle with chopped green onion at the beginning.
Sour and Spicy Stir-Fried Clams
Spices
Red Chili Peppers:2; Clams:500
Spices
Petroleum:Excessive; Powder:Excessive; Chives:Excessive; Salt:Excessive; Ginger:Excessive
Detailed speeds
1. One pound of clams.
2. red pepper, chives, ginger wash and spare.
3. Put the clams in a pot, take 2 spoons of salt and put in water so that the clams spit out the sediment. (It takes 4 to 5 hours for the clams to spit out the sediment)
4. Cut the ginger into powder, cut the chili pepper into small pieces, leave two large green onions, and cut the rest into segments.
5. Spit mud after the clams washed, with a sieve to control the water.
6. Put the oil in the pot, heat it up, put in the minced ginger, and fry it until it smells good.
7. Fry the chili peppers together.
8. Pour the dried clams into the pan and stir fry.
9. Cover the pan and simmer for 1 to 2 minutes to allow the clams to open their mouths.
10. Pour off the clam broth, dilute it with a small amount of cornstarch, toss it in the cornstarch water for a few minutes, and sprinkle with scallions.
11. You can serve spicy sweet fried clams.