The method of popping clams in sauce is as follows:

Ingredients: 500g of flower shells, 6 dried red peppers, a little Sichuan peppercorns, and appropriate amount of coriander.

Accessories: 1 shallot, a little ginger, 2 cloves of garlic, 1 spoon of bean paste, 2 spoons of cooking wine, 1 spoon of oyster sauce, a little sugar, a little chicken essence, and an appropriate amount of cooking oil.

1. Wash and cut onions, ginger, garlic, etc. and set aside.

2. Soak the scallops in salt water overnight, wash and set aside.

3. Pour cold water into the pot, pour in a spoonful of cooking wine, two slices of ginger, put in the scallops, bring to a boil over high heat, and blanch the water to remove the smell.

4. Take out the blanched scallops, wash them, drain them and set aside.

5. Heat oil in a pan, add Sichuan peppercorns, dried chili segments, minced garlic, and shredded ginger in sequence. After frying until fragrant, add a spoonful of Pixian bean paste, a spoonful of oyster sauce, and a spoonful of cooking wine. Fry out the red oil.

6. Add two spoons of water, add the scallops and stir-fry for a while.

7. Add a little sugar and chicken essence to taste before serving. Finally, sprinkle with chopped green onion and coriander segments, stir-fry two or three times.

Notes on popping clams in sauce

1. Purchase fresh clams: When purchasing clams, you should choose clams that are fresh and have no peculiar smell to ensure that the production is The popped clams in sauce have a good taste and are delicious.

2. Clean the clams: Soak the clams in salt water, rub them gently with your hands to remove the sediment and impurities on the clam shells, and then rinse them with clean water.

3. Remove bad clams: During the process of cleaning clams, pay attention to check whether the clams are cracked, damaged or dead, and remove them if any.

4. Cooking method: The cooking method of popping clams in sauce is generally a combination of stir-frying and smoldering. The cooking time should be mastered and should not be too long or too short.

5. Time to add sauce: When cooking sauce-popped clams, pay attention to the time to add sauce. Generally, seasoning is added when the clams are cooked to 7-8 times mature to fully season.

6. Seasoning: When cooking sauce-popped clams, you can add an appropriate amount of salt, soy sauce, cooking wine, sugar, ginger slices, minced garlic, chili and other seasonings according to personal taste to enhance the taste and flavor.