Food: 50 grams of clam meat, 1 packets of soaked lotus root, 1 pieces of ginger slices, 2 dried chili peppers, 1 spoons of pure grain wine, 1 spoons of light soy sauce, 1 spoons of oil consumption, a small amount of white sugar, Proper cooking method: 1. Soak the clam meat in clean water, rinse it several times, and clean the fine sand underneath. Better clam meat has very little gravel, just wash it, otherwise you will Peel away the internal organs. 2. Pour out the soaked lotus root strips, leaving a little of the juice. You don’t need the rest. They are sold in the supermarket. If you really don’t have anything you want to eat, you can also shop online. 3. Heat oil in a pot, stir-fry ginger slices and dried chili peppers. 4. Put the clam meat into the pot and stir-fry until the water vapor on the surface is dry. Then pour a spoonful of pure grain wine along the edge of the pot to remove the fishy smell and bring out the aroma. 5. Add the lotus root strips and stir-fry together. After the aroma of the lotus root strips is stir-fried, add light soy sauce and oil-consuming seasoning.
6. Add soaked lotus roots and water, cover and simmer for one minute to allow the clam meat to absorb the fresh aroma and hot and sour flavor inside the lotus roots. 7. When the sauce is completely dry, add some sugar to enhance the freshness, add green onions and stir-fry evenly, turn off the heat and place on the plate. Warm tips: 1. The cooked clam meat has a strong salty aroma, and the surface is transparent and dry when touched with your hands. If the smell is strong and the clam meat cannot be dried, try not to buy it. Cook the clam meat. It needs to be soaked enough before chewing to prevent it from being bitten. 2. Pure grain wine, rice wine, and fermented rice wine are the seasonings we usually use to remove the odor. What needs to be noted is that they must be heated in order to volatilize part of them, so as to achieve the effect of removing the odor. 3. The soaked lotus root strips have a crisp texture and are not suitable for heating for too long. Stir-frying for a minute or two is enough, otherwise the taste will not be that good.