Before cooking the clams, boil them in boiling water for a while

Ingredients

500 grams of clams, 15 grams of spicy sauce, 10 grams of bean paste, 5 grams of ginger, 5 grams of garlic, 1 green pepper, 1 red pepper

Method

1. Soak the clams in light salt water for 2 hours and let them spit out the sand and mud (must be light salt water ).

2. Use a toothbrush to clean the clam shell, mince the ginger and garlic, and cut the green and red pepper diagonally into small circles.

3. Boil water in the pot first, put down the clams and boil the water for a while. The clams will open their mouths in the boiling water. The clams that do not open their mouths are dead and should be discarded. Pick up the open clams and prepare them for cooking. (Clams cannot be boiled in water for too long, otherwise the meat will become old and unpalatable)

4. Continue to pour oil into the hot wok, heat until 60% hot, add minced ginger and garlic, stir-fry until fragrant, add Stir-fry spicy sauce, bean paste, and green and red peppers to create a salty and spicy flavor (the heat should not be too high).

5. Pour over the clams, pour cooking wine, and stir-fry until the clams are fragrant. (It should not be fried for too long, otherwise the clam meat will fall out of the shell)