Ingredients

Main Ingredients

Clams

500g

Supplementary Ingredients

Garlic

5 cloves

Capsicum

1pc

Kim Buk Keng (金不換)

1set of small handfuls

Cooking oil

2 tablespoons

Sesame sauce

1 tablespoon

Steps

1. Select clams, choose those with tongues that spit outward, and those that close their shells when touched by the hand; go home and keep them in clean water, with a few drops of oil in the water for the clams to spit out the mud and sand.

2. Take out the clams and drain them.

3. Garlic, tapped and peeled, minced into garlic; chili peppers washed, chopped.

4. Wash the golden notch.

5. pot of oil, hot oil, with oil temperature rises under the garlic and chili.

6. Stir fry the flavor with medium heat, and put down the salsa.

7. Stir fry the salsa.

8. Turn up the heat and add the clams.

9. Stir-fry them with the ingredients and cover.

10. Simmer for 2-3 minutes to allow the clams to open their shells.

11. Add the kimbap and toss to coat.

12. Remove from heat and serve in containers.

Tips

Fried clams to be juicy, one is to pick a good clam, if there is a not fresh, the whole plate of clams are ruined; two is to raise a good clam to ensure that the sediment spit clean; three is to fry the lid, you can shorten the time to open the shell of the clam to keep the clam meat tender; four is to stir fry the process of not a little bit of water, to highlight the sweetness of the clams.

Novice fried clams, you can reduce the amount of ingredients, less heat transfer fast, fried clams are more tender.