Hot sauce pop clams

From September to October, when all kinds of seafood are the fattest, and when the price is the best in a year, friends who like seafood must not miss the good time to eat seafood. In clams and shellfish molluscs, they have a function that reduces serocholesterol, which is more effective than the usual cholesterol-free grain steroids. People often feel comfortable after eating clams and shellfish food, which is undoubtedly useful in removing some of the symptoms of distress. According to Chinese doctors, clams have the effect of being obscurant, soft, and stingy, and in some cases shellfish have the effect of being purified. Beautiful clams, practices and their simplicity, as long as they master the flames and do not require too many spices, can produce an incredible seafood feast。

Recipe Recommendations

flower buds 1000g
onion grains appropriate amount
ginger appropriate amount
dried chili of 4
Li Kum Kee garlic spicy sauce 1 scoop
oyster sauce 1 scoop
soy sauce appropriate amount
water starch appropriate amount

slightly spicy
explosion
ten minutes
simple

Steps for Hot sauce pop clams

Buying back flowers and clams wash them with fresh water, then in cold water with light salt water, and then wash them。

Water in the pot, onions of ginger, and when the water turns, it pours into a clam。

We'll get a spare after a clam。

A small amount of oil is put in the pot, burning to 40% heat, and the smell of dry peppers。

Then we'll have the ginger onions。

And then you go down to the good water clams, fast-fried。

Put in a spoon of Lee Jin-gin garlic pepper。

Put another spoon of pelican oil。

Add a proper amount of raw smoke, pour a proper amount of water and starch to make a quick fry, and when the juice wraps in the clams, turn off the fire and make a pot。