Raw materials:

500g of clam, appropriate amount of pepper, dried red pepper, ginger, garlic, salt and chicken essence.

Production method:

1, put the Meretrix meretrix into iron-clad water and let it spit out sediment and dirt.

2. Heat the wok and lubricate the oil. When the oil temperature reaches 8 o'clock, add ginger, garlic, pepper and pepper. Ginger and garlic are slightly Huang Shi. Add the washed clams.

3, stir-fry the fire, and you can cook all the clams when you open the shell. The method of stir-frying clams with lobster sauce: 1. Go to the supermarket or seafood wholesale market to pick fresh clams and clean the shells with clean water. 2. Heat a pot of hot water and pour in the clams. Take out the clams when they are completely boiled. Rinse repeatedly in warm water prepared in advance to rinse the sand inside. Control moisture for later use. 3. Heat the oil, add the pre-soaked dried Chili and dried lobster sauce and stir fry. Add clams to 2, add onion and ginger and stir-fry for 3 minutes. Sprinkle with salt and turn off the fire. If it is chirp: 1. Clams must be washed, otherwise the sand will scratch teeth and affect the taste. 2.Choo uses dried lobster sauce, and friends who like spicy food can directly use that Laoganma lobster sauce. Because clams are cooked in advance, the frying time should not be too long, otherwise they will get old.