Ingredients: clam, onion, ginger, garlic, pepper, aniseed, pepper and soy sauce.
Fresh clams need to be washed and spit sand, then boiled in a pot until the shell is opened, and then taken out immediately to take the meat for later use. Thaw and wash clams, drain, wash peppers and onions and cut into pieces.
When the pan is hot, pour oil, add Jiang Mo, garlic slices and pepper to stir fry until fragrant, then add onion and pepper to stir fry until dry, then add Laoganma and bean paste to stir fry red oil, pour in soy sauce, soy sauce and white sugar to taste, put the clam meat in the pan and stir fry over high fire, and when the clams are open, pour in a little water starch to stir fry evenly, and then take out the pan.
The blanching time of clams should not be too long, so as not to affect the taste of clams. Please refer to my previous recipes for the method of making hot sauce. If you don't want to cook it yourself, you can also use Pixian bean paste or garlic spicy sauce instead. Mao Cong has a strong flavor, and there is no onion or onion to replace it. The amount of dried red pepper should be added according to personal taste. The whole cooking time of this dish should not be too long.
Clams belong to the bivalve 1 family. The shell is thick and firm, and its shape is round or nearly triangular. The shell surface is shiny, with concentric veins, yellow-brown or brown, and the inner surface of the shell is white or blue-purple. The hinge part has three main teeth, the left shell has 1 front and rear teeth, the right shell has two front and rear teeth, and the upper end of the side teeth has serrations. The feet are big and tongue-shaped. Androgyny or hermaphroditism.