2, seasonings: ginger, green onion, garlic, soybean hot sauce, salt, chicken essence, sesame seeds, peppercorns, dry red pepper (pickled pepper is best) each moderate.
3, the clams washed (put the clams in a container, put some water, with another size of the container upside down buckle, with the appropriate intensity of light shaking for 5 seconds, so that back and forth to wash about 5 times, the package you can not eat the clams sand and super clean).
4, ginger, garlic slices.
5, in the pot pour a little oil, will be accompanied by vegetables fried to the raw, sheng out to put the clams in a large container.
6, in the pot pour a little oil, oil is hot, put the bean chili sauce, fried red oil, and then put the ginger and garlic, and then pour 500 grams of boiling water, add a little salt, chicken essence.
7, after the water boiled pour into the clams (need to turn the clam side), to be the clam mouth open immediately after the sheng out (along with the soup poured out), put into the assembly of vegetable containers, and then sprinkle a little green onion, sesame seeds (to increase the aroma).
8, the pot into the appropriate amount of oil, oil boiled to 7 mature or so, pour into the pickled peppers (dried red chili) and pepper grain, stir fry the flavor (dark red color), and then poured to the clams.
9, beautiful boiled clams can be served.
9, fresh boiled clams can be served.