1, first melt away, clam meat wash; it takes about twenty minutes, warm water will be faster.

2, and then put a small spoonful of cooking wine marinade for fifteen minutes; green pepper cut small pieces, green onion and ginger shredded.

3, hot oil, peppers, onions, ginger and garlic sautéed clams under the meat; add wine, salt, sugar, taste of fresh fried, and finally add green peppers, fried out of the pan. If you like, you can put some pepper, so the flavor is better.

Expanded Information

Shell cleaning

Shells bought, add water and a little sea salt in the basin to create the flavor of seawater. Then put two chopsticks and finally place a funnel basket full of clams on top to soak.

The purpose of putting the chopsticks is to keep the small basket from sinking to the bottom, and at the same time to separate the chibi from the bottom of the basin, because the clams are always located in the center of the water basin, and then put a few drops of sesame oil, and you will see that there will be a lot of dirt at the bottom of the basin after 2-3 hours. Spit out the sand, straight to the bottom, suspended in the center of the clams and then sucked in the water is clean again, so that there is no sand in the clams.

The clams will be washed with running water to clean the sediment, with a knife pry into the shell, close to the inner wall of the shell picking off the complete shellfish, sliced off the shellfish on the visceral part, and then rinsed with water, put on a clean chopping board, the palm of the left hand pressed hard on the shellfish, the right hand holding a knife will be sliced into a large thin slices of the shellfish as far as possible, sliced pieces of meat spread on the plate, covered with plastic wrap, and put into the freezer to chill for about five minutes.

Baidu Encyclopedia: Clams