Clam, shellfish, oysters... Whether it is its own meat, soup or mucus, it is of great benefit to the human body, especially in protecting the liver...
Because I am from Hunan and am famous for being "afraid of being spicy", I also slightly added pepper to it today and improved it.
Spicy hairy clams
By BritneyHauck
Recipe Recommendations
- chili sauce appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- green onion appropriate amount
Steps for Spicy hairy clams
1
Rub the shell of the clams vigorously until the water is clear. Drop a few drops of edible oil into the water to promote sand spitting, and add salt in some places.
2
Peel off the shells of the treated clams, rinse the meat on the faucet, then break off the excess shells, place the meat side on a plate, and make the sauce: chili sauce with garlic, minced ginger, chopped green onion, salt and oyster sauce. I also added some extra satay.
3
Fill the shells with seasoning and sprinkle with shredded ginger.
4
Bring water to water, put it on and steam it after boiling. I think 3 minutes is best. I steamed for 5 minutes and feel it is too cooked.
5
For the steamed ones, according to my personal preference, I like to have some sour ones, so I cut up a slice of lemon and squeeze the juice on it. Sprinkle some coriander on it to decorate it. Women like this little bit of smugness, and sprinkle it with hot oil.