1, 500 grams of fresh clams. Onion, ginger, garlic, dried chili pepper section. The first thing you need to do is to get your hands on some of the most popular products in the world. Salt, cooking wine, soy sauce a little.
2, first of all, the clams in the water, wash a few times, the purpose of this step is to wash off the surface of the clam sediment.
3, and then take out the clams, sprinkle the surface of salt and a little cooking wine, marinate for ten minutes. The purpose of this step is to let the clams spit out the internal sediment and remove the fishy flavor.
4, then prepare the ingredients, cleaned and deseeded green and red bell peppers less cut into diamond-shaped slices spare.
5, then prepare the head of the material, onion, ginger and garlic thinly sliced, and then put a little dry chili section.
Next, we began to make fire.1, first of all, the pot to burn a little water, the marinated clams cool water in the pot. Blanch water for a minute, blanch until the clams slightly half open can be.
This will remove the sediment in the clams, but also will not lose the fresh flavor in the clams.
Then it will be fished out of the water standby
2, add a little oil in the pot, will be ready to onion, ginger, garlic and dried chili pepper pan fried flavor, and then add half a spoonful of water. Then add a little cooking wine. Add a little fine salt. Blanched clams, put the pot with a lid and simmer until two minutes.
3, two minutes after lifting the lid, the ready green and red bell pepper slices into the pot and mix well, we pay attention to the cooked clams do not repeatedly toss, or flower Ga meat will fall out, affecting the beauty of the dish. After mixing well can be out of the pan on the plate.
The next point is the production of spicy fried clams.1:When you buy clams, you should pick the ones with closed mouths, so that they are the freshest.
2, buy the clams must be cleaned a few more times, do not be afraid of trouble, otherwise eat when the teeth
3, clams blanching, remember to cool water in the pot. Otherwise the clam meat is easy to scald old. Clams blanched to half open can be, all open, then, the fresh flavor of the clams are all blanched away by the water.
4, fried clams do not repeatedly stirred, otherwise the clam meat is easy to detach. The impact of the beauty of the dish.
Well, a flavorful, not fishy, not toothless home cooking spicy fried clams are done. Later want to eat no longer need to go to the hotel, according to this method to do it at home.