Clam 600g, persimmon pepper100g.

Ingredients: 5g of onion, 3g of garlic, 3g of ginger, 6g of soy sauce, 30g of cooking wine, 3g of salt, 3g of sugar and monosodium glutamate 1 g.

manufacturing method

1. Put the clams in salt water, spit out the sand and wash them with clear water.

2. Wash and chop garlic and ginger; Wash and chop shallots; Wash red pepper, remove pedicle and cut into pieces;

3. Add half a pot of water to the pot, add the clams, cook on low heat until the clams are slightly open, and take them out with chopsticks;

4. Add rice wine, sugar, soy sauce, minced garlic, shallots and red peppers and mix well.

Tip: put it in the refrigerator and eat it, it tastes better; When the clams are boiled in water, the first ones should be squeezed out first, so as not to harden the meat after a long time.

Related population

Most people can eat it.

1. Suitable for people with yellow eyes, toxic beriberi, thirst quenching, furuncle and carbuncle swelling, and suitable for hot summer and autumn seasons;

2. The meat is cold, and those who are deficient in spleen and stomach and have nocturnal emission due to kidney deficiency should not eat; It is also not suitable for people with colds and tracheitis; Patients with cold and cold should not eat; Do not eat during menstrual cramps and postpartum recovery.

Grams of food stage

Don't eat clam meat for celery.