Stir fried clam with chili
In the past, when frying clams at home, the clams were directly put into the pot after burning hot oil. The clams themselves would spit out some water, so there would be a lot of soup after each frying. This time, I learned a new method. Just add a pot, and the problem of too much soup can be easily solved. The clams themselves are easy to cook, and the meat will shrink back when the fire is high. This time, because the fire is high during the shooting process, you must pay attention to the time of frying not too long to ensure that your clams are fresh, tender and juicy. The clams you choose to fry should not be too big. The small clams are more delicious.
Step 1 . Soak the clam in seawater or brackish water until the sediment is removed.
Step 2 . Cut the scallion into sections, ginger into shreds, coriander into sections and pepper into shreds.
Step 3 . Heat the pot, adjust the medium heat, wash the clam, drain the water and put it into the pot to stir fry.
Step 4 . When the clam opens its shell slightly, pour a small amount of oil into another pot and heat it to 60%.
Step 5 . Put scallions and ginger in the oil pan to stir fry.
Step 6 . Take out the clam with a colander and fry it in the oil pan.
Step 7 . Add the raw soy sauce and dried pepper and continue to stir fry.
Step 8 . Add coriander after fried clam, stir fry a little and take it out of the pot.
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