Sweet spicy clams
By VicentaLakin
Sweet and spicy with beer。
Recipe Recommendations
- flower buds 2 pounds
- beer half a bottle
- Pi County bean paste a little
- chili segments appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- the pepper appropriate amount
- coriander appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- sweet and spicy
- fried
- ten minutes
- senior
Steps for Sweet spicy clams
1
The first is the choice of flower clams: it is suggested to find a merchant to throw up the sand, thus simplifying the firing process. If we go to the market early, we'll meet fresh toads before we can get the salt. It's salty。2
washing clams:a, first wash the shells of the clams until the water of the clams is clearedb, the clams are closed to the outer casings, and the internal dirty water is not easily washed, and it is highly recommended that hot water be dried up until the water is released again, and that dry water be released (in the case of the clams and subsequent production, try not to be jealous or make them acidic)。3
shearing: a, medium-temperature chili, peppers, acne fragranceb, pouring in toads for 5-8 secondsc, adding to the soybean soy sauce for 5-8 seconds (2 pound clams with half a table) the soy sauce of the pong ball size is a little spicy, and the soy sauce is more salty if it's spicy)d, and if the conditions permit, a bottle of beryllium oil with a cap is added to the spicy e, half a bottle of beer is poured, and all the sauce is even (330 ml of canned jar)f, and the clams are covered with a pan lid for one minute (the flower clam is already half ripe)。4
g. white sugar in half of the ping-pong volume and flat-fried h. at this time, taste it, fine-tune it, pour a ping-pong volume of starch soup into the pot, k with warm water, fragrance, and make a plate。