material

Dried clams, onions, garlic, ginger

working methods

1. Soak the dried razor clam in clean water for half an hour, rinse it off to remove floating dust and sediment, and steam it directly in a steamer for 20 minutes until it is cooked.

2. Slice the ginger, cut the onion into chopped green onion and peel the garlic.

3. Put 3 tablespoons of oil in the oil pan. When it is 70% hot, stir-fry the steamed dried razor clam for 2 minutes and take it out for later use.

4. After turning to low heat, stir-fry peppers in the remaining oil in the original pot (also to make the peppers less hemp), add the original small peppers (I dare not cut them because they are too spicy, so I'll cut them if I like spicy ones) and cut green peppers, and also stir-fry onions, ginger and garlic.

5. After all the ingredients are mixed (2 minutes), add the dried razor clam, let it go, stir-fry the sugar and cooking wine for a while, and serve.

skill

The fragrance of small pepper and the strong spicy hemp of Dahongpao pepper fully stimulated the unique fresh and tough taste of dried razor clam. I think it will be a surprise to make duck tongue with three peppers with this formula.