Material
8g clam, appropriate amount of onion, ginger and garlic, appropriate amount of dried pepper, appropriate amount of coriander and appropriate amount of chives.
Practice
1. Prepare ingredients. 8g of clam, appropriate amount of onion, ginger and garlic, appropriate amount of dried pepper, appropriate amount of coriander and appropriate amount of chives.
2. Prepare a larger basin, then put a little water into the basin, then add 2 spoonfuls of salt, and stir until the salt melts.
3. Pick out the broken and stale clams and throw them away. Put the rest in a pot and soak for 2 hours to spit sand. It's hot now, so be sure to put the basin in the shade. Otherwise, the clam may be killed collectively)
4. Cut the dried pepper into pieces, mince the onion, ginger and garlic, mince the coriander and mince the chives for later use.
5. Boil a pot of boiling water, then put the clam in the pot and cook for 3 seconds until the clam opens slightly, then remove it and rinse it twice. By boiling and washing again, the sand in the clam is almost removed. It should be noted that the cooking time must not be too long, and the clams can just open their mouths slightly.)
6. Pour a proper amount of oil into the pot. After the oil is hot, put the red pepper into the pot to burst into fragrance, then add 1 spoon of Pixian bean paste and 1 spoon of lobster sauce to stir-fry the red oil.
7. Stir-fry the onion, ginger and garlic in the pot.
8. Stir-fry the clams in a pot.
9. Add 1 teaspoon of soy sauce, 2 teaspoons of cooking wine and 1 teaspoon of white sugar into the pot and stir well, then cover the pot and stew for about 2 minutes until all the clams are open. (Cover the lid and simmer to make the clams ripen more evenly and taste more delicious. In addition, the time must not be too long, and all the clams can be opened. If the time is too long, the meat will easily get old.)
1. Put the minced parsley and chives into the pot and stir well, then turn off the heat.
Method 2: Stir-fry clam with ginger and onion
Material
Clam, shredded ginger, onion, shredded red pepper, lobster sauce, sugar, wine and raw flour
Method
1. Put water in the pot and boil it, then pour in the clam, and pick it up when the shell is open.
2. Heat the oil in a wok, then add the diced lobster sauce and shredded pepper and stir-fry until fragrant.
3. pour in clams, stir-fry for a few times, and then add onion and shredded ginger.
4. finally, add soy sauce, sugar, cooking wine, thicken with cornstarch juice, and serve.
Method 3: Saute clams with sauce
Material
Clams with oyster sauce, seafood sauce, cooking wine, ginger, onion and cooking oil
Method
1. Prepare a basin of clean water, put a few spoonfuls of salt to make the water into light salt water, soak the clams in the light salt water, and then drop one or two drops of cooking oil. Cut the onion into sections, separate the scallion from the scallion, and shred the ginger
4. Put two pieces of ginger in the pot and boil, then pour in the clam, and cook for about one minute. When the clam opens, take out and drain for later use
5. Remove the oil pan and saute the shredded ginger and scallion
6. Pour the sauce just prepared into the pot and boil
7. Pour in \.