Clams 250g

Wine 1.5 tbsp

Soy sauce 0.5 tbsp

Salt half a tbsp (can't be added because soy sauce is quite salty, depends on personal taste)

Sugar half a tbsp

Oyster sauce 1.5 tbsp

Thickening with cornstarch half a bowl

Garlic puree 6-7 office chopped

Springs 5 pieces

Coriander one root (garnish)

Springs 5 pieces

Coriander one root (garnish)

Coriander one piece

Chinese medicine one piece

3 slices of ginger

5 green onions

Coriander (garnish)

3 sharp chili peppers

How to stir-fry clams

Processing clams, soak in salted water, a few drops of sesame oil floating surface to accelerate the spitting sand, soak for no less than an hour, the longer the better.

With water to rinse soaked clams, has been clear until the water to see clear

Cold pot of water did not (Mò) over the clams, cover the pot and cook until the water boils, the clams open can be fished out to keep the meat tender.

Materials are ready to go ~ pour oil into the hot pot, sharp chili pepper can be chopped (so that the spicy flavor is heavier). Pointed chili peppers, scallions, ginger and half of the garlic paste into the stir-fry. Stir fry clams practice Step 4

Pour in the clams, and then pour in half a bowl of sauce to mix the clams well, stir fry; stir fry hot as well as collect the juice, pour in the raw water, the remaining half of the garlic, has been adjusted to the remaining sauce and stir fry for a while, the juice is sticky after the pan can be out of it.

Get some cilantro to garnish, perfect.

1) clams soaked in salted water for half an hour, spit out the sediment, repeatedly rinse, fish out of the water standby.

2)Peppers, green and red, remove the seeds and wash and cut into pieces. Ginger washed and sliced.

3)Heat the oil in a wok over medium heat until it reaches 50 percent, then stir-fry the black bean sauce and ginger slices. Pour in green and red bell pepper pieces and clams, change to high heat, cook and stir-fry with cooking wine until the clams open.

Spicy Fried Clams

Main ingredient: 750g clams.

Accessories: 5-6 cloves of garlic, 5 large slices of ginger, 5-6 dried chili peppers, chopped green onion.

Seasoning:2 tbsp cooking oil, 2 tbsp yellow wine, 1 tbsp oyster sauce, 2 tsp sugar, 1 tsp cornstarch, 1 tsp salt.

Practice:

1, buy the clams in water, put a spoonful of salt, a spoonful of sesame oil in the water, to promote the clams to spit mud. You can cut the sauce, onion and garlic while soaking. After soaking for a while, use two hands like a big fork in the water back and forth repeatedly rubbing the clams, so that the clams dizzy, spit out more mud.

2, long dried chili peppers can be cut in half with scissors, garlic sliced, ginger shredded, the green part of the green onion cut into scallions, can also be used small scallions.

3, repeatedly wash the clams several times, put the clams into a pot of boiling water, cover the pot, a minute after fishing out.

4, blanched clams are open the shell, and then rinse twice with water, the mud in the clams thoroughly washed, drained water standby.

5, start a pot of oil, sautéed garlic and ginger, and then into the dry chili pepper sauté, and then into the clams.