800g of clam, appropriate amount of onion, ginger and garlic, appropriate amount of dried pepper, appropriate amount of coriander and appropriate amount of leek.

working methods

1, prepare the ingredients. 800g of clam, appropriate amount of onion, ginger and garlic, appropriate amount of dried pepper, appropriate amount of coriander and appropriate amount of leek.

2. Prepare a larger basin, then put a little water into the basin, add 2 spoonfuls of salt, and stir until the salt melts.

3. Pick out the broken and stale shells in the clams and throw them away. Soak the rest in the pot for 2 hours to spit sand. It's very 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 chop the leek for later use.

5. Boil a pot of boiling water, then put the clams in the pot and cook for 30 seconds until the clams open slightly, then take them out and rinse them twice. By boiling and washing again, the sand in the clams is almost removed. It should be noted that the cooking time must not be too long, just open your mouth a little)

6. Pour the right amount of oil into the pot. When the oil is hot, stir-fry the red pepper in the pot, then add 1 spoon Pixian bean paste and 1 spoon lobster sauce to stir-fry the red oil.

7. Stir-fry the onion, ginger and garlic in the pot.

8. Put the clams into the pot and stir well.

9. Add 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine and 1 tablespoon of white sugar into the pot, stir well, then cover the pot and stew for about 2 minutes until the clams are all open. Cover the pot and stew, so that the clams are cooked more evenly and taste more delicious. In addition, the time must not be too long, and all the clams can be opened. If time is too long, meat will get old easily. )

10, put the minced coriander and shallot into the pot and stir well, then turn off the heat.