stir-fried clams with double pepper
By AlexaO'Keefe
It's the first time I made clams, and it tastes good. This dish is slightly spicy and salty. If you don't like spicy food, you can also leave it alone or put a little less pepper in moderation. After calculating the calculations, it's much cheaper than meat and it's faster to make! Today, a friend told me that he also wanted to learn, so he hurriedly came up and posted a diary for his reference!
Recipe Recommendations
- flower buds 800 grams
- beauty pepper 50 grams
- water starch appropriate amount
- shallots 50 grams
- oyster sauce appropriate amount
- soy sauce appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried clams with double pepper
1
Buy the clams, clean the surface, add some salt to the water, let them spit out sand, let them leave for two hours, and drain for later use.
2
Cut shredded ginger, garlic slices, small sections of green onion, beauty peppers and dried peppers.
3
Heat the oil in the pan, add 2 ingredients and stir-fry until fragrant (leave the shallot behind, leave it for later use).
4
Add oyster sauce, stir fry the clams over high heat, and add some cooking wine to remove the fishy smell.
5
Add cold white to open a small bowl and cook for 2 minutes.
6
Seasoning: Add a little salt and soy sauce (the clams are inherently salty), add a little sugar to enhance the flavor, add the spring onions and stir well.
7
Add appropriate amount of water starch to make the soup more fragrant.
8
Serve the pot and set the plate.