Clams stir-fried practice:

Main ingredients: 500 grams of clams, 1 screw pepper, 1 red pepper, chives 1 pinch.

Accessories: 4 cilantro, 1 tablespoon of bean chili sauce, moderate amount of yellow wine, a little clam broth, moderate amount of vegetable oil, 1 piece of ginger, 4 cloves of garlic.

Steps:

1, clams bought back first with cool water, gently scrub two or three times, the shell surface impurities removed, and then soaked in cool water, put a little salt and a few drops of sesame sesame oil, let stand, let the clams spit sand.

2, chives, cilantro, green and red pepper cleaned, varieties can be adjusted, put or do not put can be.

3, leeks, parsley cut inch section, green and red pepper longitudinal dissection of two pieces, respectively, shredded, chili pepper seeds can be removed can not go, stay I think more chili flavor.

4, leeks, parsley cut inch section, green and red pepper longitudinal dissection of two pieces, respectively, shredded, chili seeds can be removed or not, stay I think more chili flavor.

5, burn a pot of water, water boiling clams into the pot, cook to all open mouth after fishing; soup to stay, dry to warm when you can drink directly, you can also cook soup noodles, very fresh, stay out of the small bowl of half a moment to fry clams with.

6, hot pan cool oil, first a spoonful of soybean sauce stir-fried red oil over low heat, and then the ginger and garlic into the pan stir-fried flavor.

7, the green and red pepper and clams into the pan at the same time stir fry, because the bean sauce is very salty, so no need to sprinkle salt, just drizzle a little yellow wine, and then drizzle a little blanched clams hot, stir fry evenly, so that the bean sauce evenly wrapped around the clams can be.

8, before leaving the pot, the leek and parsley sprinkled into the pot, turn off the heat, stir fry a few times, out of the pot.