Spicy Fried Clams do not need to be blanched.

Because although blanching can make the clams spit out sand more cleanly, but after blanching, the clams will become older. When you stir-fry them later, it is easy to make the meat of the clams become hard, and the taste will not be so tender and delicious. And after blanching, the clams will be easier to shell, resulting in the later fried clams eat up not addictive.

But the clams will open up after being stimulated by hot water, so it's easier to clean the sand out, and blanching is the cleanest and fastest way to clean the clams. Therefore, if you are not very concerned about the taste, and the production time is relatively short, you can blanch the clams in the pot. But don't blanch them for too long. Generally speaking, 30 seconds is enough for the clams to open their mouths completely. When the clams are open, then pour out the clams and wash them with warm water, then the clams will be free of mud.

Pop fried clams practice:

Material preparation: 1000 grams of clams, 5 green onions, 1 small handful of cilantro, 1 piece of ginger, 5 cloves of garlic, 250 grams of beer, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of cornstarch, 1 gram of pepper, 1 gram of chicken essence, cooking oil, and so on.

1, put the flower armor into a large pot, pour enough water to make it soak, add a little cooking oil and mix well, soak for 1 hour.

2. After 1 hour, fish out the flower nails, wash them, add salt and water to make them cleaner and more hygienic, and then put them into a large bowl for later use.

3. Peel the garlic, smash it with a knife, cut it into grains, and put it into a bowl.

4, cut the ginger into thin slices, then cut into julienne strips, put into a bowl and set aside.

5. Wash the millet peppers, cut them into small round slices and put them in a bowl for later use.

6, cilantro root wash, cut it into cilantro segments and pour into a bowl standby.

7: Wash the scallions, cut them into green onion segments and set aside in a bowl.

8: To make the dish more flavorful, make a rich sauce. Seasoning sauce: a spoonful of soy sauce, a small spoon of salt, a spoonful of sugar to refresh, a small amount of pepper to increase the aroma, a little bit of chicken essence, a small spoon of oyster sauce, and then a spoonful of corn starch, add a small bowl of water, and then use a spoon to stir it stirred evenly, stirred well after the first set aside for later.

10, next, you need to start a pot, add the flower armor, pour 250 grams of beer, cover the pot and cook for 5 minutes and then fish out into a leaky basket.

11, the pan is hot, add a small amount of cooking oil, when the oil is hot, add ginger, garlic and millet chili, open high heat and stir fry quickly, until the garlic flavor and spicy flavor. This fried seasoning will make the dish more delicious and appetizing.

12, then pour in the flower armor, stirring quickly, so that the flower armor and garlic and spicy flavor perfectly blended together, stirring evenly.

13: Pour in the pre-seasoned sauce and stir-fry quickly, about 20 seconds.

14, and finally add cilantro or green onion, continue to stir fry evenly, to be fried can be removed from the pan.