River clam stew
Ingredients:
1500 grams of clam meat, 250 grams of pork belly, 20 grams of Shaoxing wine, 1 green onion and ginger, 2 slices of ginger , 10 grams of refined salt, 1 gram of MSG, and 2 grams of pepper.
Preparation:
1. Cut the pork into 4 cm long and 1 cm wide pieces. Remove the mud and intestines from the clam meat, flatten the hard meat on it with the handle of a knife, and wash it. .
2. Heat the wok, add mussel meat, green onion knots, ginger slices, Shaoxing wine and a little water, bring to a boil over high heat, skim off the floating residue, simmer over low heat for 10 minutes, then put Add the meat pieces and stew together, bring to a boil over high heat, then reduce the heat and simmer for 2 hours until the mussels are crispy. When the pork is crispy, add refined salt and MSG, remove from the pot and serve. Add pepper when eating.
Pickled vegetables and river clams
Ingredients:
About 10 medium-sized river clams and a handful of pickled vegetables
Method: < /p>
1. Wash the pickles, squeeze out the water and chop them into pieces;
2. Peel the mussels, remove the gills, and squeeze out the intestines; rub the mussels with a handful of coarse salt Clam meat for a while, rub out the mucus and wash it; add salt and rub it again; repeat two or three times until there is almost no mucus; wash and drain the mussel meat and cut it into two pieces; the larger ones can be cut into thick strips;
3. Heat the wok, add a little oil, when it is 80% hot, add the ginger slices and sauté until fragrant, add the mussel meat and stir-fry; stir-fry until the mussel meat is broken, cook with cooking wine; add a little light soy sauce (not too much, Because pickles are salty) add a little sugar, sprinkle in chopped pickles, add water, stir well and bring to a boil, then cover and simmer over low heat for about 10 minutes;
4. Add chicken essence, sprinkle with chopped green onions, Remove the juice over high heat.
Note: Although river clams are delicious, they are cold in nature and should not be eaten in large quantities at one time, otherwise they may easily cause stomach discomfort.
Bacon stewed clams
Ingredients:
1500 grams of clean clam meat, 2.5 grams of ginger, 150 grams of salted bacon, 25 grams of Shaoxing wine, bamboo shoots 50 grams of slices, 2.5 grams of shallot segments, 2 bacon bones, 2.5 grams of refined salt, 4 shiitake mushrooms, 25 grams of white pepper,
Cooking method:
p>1. Scrape off the skin of the bacon, soak it in water and wash it, remove the bones in the middle, and cut it into 3 cm long and 1 cm wide strips.
2. Pound the edges of the mussels with a wooden stick and wash them. Boil them in a pot of boiling water. When the water turns milky white, take the pot off the fire and cool it slightly, take it out, wash it with water again, and cut it into bacon. blocks of the same size.
3. Put 1000 grams of clam soup in a casserole, then add bacon, bacon, chicken nuggets, and clams, bring to a boil over high heat, skim off the foam, turn to low heat, and add onions. , ginger, Shaoxing wine, simmer until 80% mushy, then add bamboo shoot slices, mushrooms and salt, simmer until mushy, remove the bacon bones, green onion and ginger. Remove the white pepper powder and serve in the original pot, then uncover the lid before eating.
The key: stew clams and bacon together, bring to a boil over high heat, then simmer over low heat until the heat is sufficient, crispy and fragrant.
Pork trotters stewed with wild pepper and river clams
Ingredients:
500 grams of pig trotters, 200 grams of clam meat, 50 grams of wild pepper, 30 grams of vegetable oil, 20 grams of refined salt, 5 grams of MSG, 20 grams of white vinegar, 15 grams of cooking wine, 15 grams of ginger, 10 grams of chives, and 1,000 grams of fresh soup.
Preparation method:
1. Blanch the pig's feet to remove all the hair, scrape and clean them, cut the edges into 3 cm pieces, blanch them in a pot of water and remove all the blood. Cool and set aside.
2. Wash the mussel meat with refined salt and white vinegar, cut into slices, blanch in a pot of boiling water and set aside; slice the ginger and cut the chives into flowers.
3. Put a clean pot on a high fire, add vegetable oil, and when it is 50% hot, add ginger slices and stir-fry until fragrant, then add pig trotters and mussels and stir-fry briefly, add cooking wine and stir-fry until fragrant. Pour in the fresh soup, add wild pepper, put it into the pressure cooker and heat it for 8 minutes, then pour it out, add refined salt and MSG to adjust the taste, take it out of the pot and put it into a soup bowl, sprinkle with pepper and chopped green onion.
Features: strong flavor, slightly sour and spicy, unique flavor.