Chongqing’s Pixian Doubanjiang and Yunnan’s Qidian Laojiang are both delicious when fried.

Ingredients details

200 grams of clams

A little pepper

A little green onion, ginger and garlic

Dry red 1 chili pepper

A spoonful of chili sauce

An appropriate amount of salt

An appropriate amount of soy sauce

An appropriate amount of dark soy sauce

Micro Spicy taste

Stir-frying technique

Ten minutes of time

Easy level

Steps to make stir-fried clams in chili sauce

1

Hot pepper, dried red pepper, onion, ginger and garlic, chopped and set aside

2

Wash the clams and set aside

3

Chili Sauce

4

Put oil in the pot, heat the oil, add the reserved onion, ginger, garlic and chili, and stir-fry

5

Then add clams and stir-fry quickly, add dark soy sauce, stir-fry for a while and then add chili sauce.

6

Cover the pot and simmer for one minute before serving. The spicy and delicious clams will come out of the pot.

Kitchen utensils used: wok