Clam1000g

Oyster sauce, soy sauce, cooking wine, vinegar, oil and salt.

Laoganma, ginger, garlic and onion, all kinds of aniseed, dried Chili.

Stir-fried clams

When I bought clams in the market this morning. I picked them one by one with my hands, and I had to make sure that they were all alive. Then ask the stall owner to give a bag of fresh water and put the clams in it for 2-3 hours to spit sand. You can't use tap water or drop sesame oil. You can still handle it very cleanly and eat it without sand.

After I spit out the sand, I brushed the mucus off the mussel shell one by one with a toothbrush, and then rinsed it several times to prepare for the pot. Boil the water in the pot and take out the clams after about 2-3 minutes. If you don't open your mouth after cooking, it's dead. Pick it out and throw it away. Don't cook for too long.

Prepare ginger, garlic, onion, dried pepper, star anise and cucumber.

When the pot is hot, pour in the right amount of oil, then add ginger, garlic and pepper, Laoganma pepper and stir-fry until fragrant.

Pour in cucumber and clam, stir well, add salt, and pour in oyster sauce, soy sauce, cooking wine, etc. Stir-fry until the soup is slightly dry, not too long. Meat doesn't taste good when it is old.

Sprinkle with chopped green onion, put it on a plate and take it out of the pot. Here comes the cheap fried clams. Let's get ready to start.