condiments

Flower clam

750 grams

condiments

oil

10g

energy

1 small piece

pepper

Proper amount

step

1. When selecting a clam, copy the clam by hand. If you hear the hollow "halahala" sound, then the clam is dead; If you hear a heavy "brush brush" sound, this sound is thick and full, indicating that the clam is alive.

2. Transfer the sea crystal into the basin (sea crystal is a paving gift for selling clams in the general aquatic market, and it is recommended to use edible salt instead) to melt and stir evenly. About 5 teaspoons of refined salt can be added to a pot of about 5 kilograms of water. Of course, local tyrants are free.

3. Take a leaky basin with a smaller diameter than the basin and put it into the basin.

4. There should be a space of about 5 cm between the leaking basin and the basin bottom (hard objects can be placed in the basin to prevent the leaking basin from sitting at the bottom).

5. Pour in the selected clams and let them spit out the dirt and sediment in their bodies. The dirt and sediment spit out by the clams will sink to the bottom of the basin through the holes in the leaky basin, because there is a distance between the leaky basin and the basin to prevent the clams from being inhaled again.

6. Generally speaking, clams are kept in salt water pots for about 4 or 5 hours. Except for a few diehards, it can basically spit out dirt and sediment in the body and become clean and refreshing. Finally, clean the clams with clear water and use them for cooking.

7. Cut ginger into fine powder and red pepper into small pieces.

8. Pour the oil into the pot and add Jiang Mo and red pepper to make it fragrant.

9. Pour the cleaned clams into a wok and stir fry over high heat.

10. Turn on the big fire and cover it, which can shorten the cooking time and prevent the clam soup from evaporating.

1 1. After covering the lid, the clam will open its mouth after about 1~2 minutes. The clam porridge can be cooked after a few stirs.