Stir-fried ClamsClamsIn many night markets and stalls, stir-fried clams are very easy to prepare, and they are also very suitable for drinking.Everyday DishRecipe.The deliciousness of clams is self-explanatory, and when stir-fried, they become even more tender. Please note not to addMSGor other seasonings.

Chili peppersStir-fried Clams

IngredientsPreparation

500g of clams,green bell pepper,50g, chili peppers to taste, oil and salt to taste, black pepper, sweet soy sauce, garlic, and freshginger to taste.Method

1. Soak the clams in clean water to remove sand;

2. Boil water in a pot, add the clams when the water is boiling, cook until they open, and then remove;

3. Heat a wok with a little oil, add chili peppers, ginger slices,

black pepper,sauté until fragrant;4. Add the clams and a little water, stir-fry, add minced garlic and salt, and stir until well combined.

Tips

When stir-frying clams, do not add MSG or too much salt.

Everyday Stir-fried Clams

Ingredient Preparation

Clams

1000g, 1 chili pepper, oyster sauce to taste, cornstarch to taste, salt,soy sauce,scallions and ginger to taste.Method

1. Soak the clams in clean water for about 3 hours to remove sand;

2. Heat the pot, add oil to heat, then add star anise, chili peppers, minced garlic, and ginger slices to sauté until fragrant, then add the filtered clams;

3. Add appropriate amount of white wine or cooking wine, white wine may ignite, so don't worry;

4. Then add scallions, ginger, salt, oyster sauce, soy sauce, and cornstarch, and simmer for 3 minutes;

5. After the clams open, drizzle with a little sesame oil and sprinkle with

cilantro, and you can take it out of the pot.Homemade Stir-fried ClamsIngredient Preparation

2 lbs of clams, scallions, ginger, garlic,

star anise, chili peppers, cooking wine,

vinegar, soy sauce, salt,sugar, and beer to taste.Method1. Wash the clams thoroughly and soak them in clean water for several hours to remove sand;2. Heat a wok, add appropriate amount of oil, heat until 70% hot, then add star anise, chili peppers, minced garlic, and ginger slices to sauté until fragrant;3. Then add the clams and stir-fry, add cooking wine and vinegar after they open, stir-fry until fragrant, and add soy sauce;4. When there is no more water, add a little beer to thicken, and add sugar, and sprinkle with scallions before taking it out of the pot.

Tips

Stir-frying clams that have not opened before cooking is already dead, so it's best not to eat.

Heat a pot to medium heat, add an appropriate amount of oil, and heat until 70% hot.

Then add star anise, chili, chopped garlic, and ginger slices to fry until fragrant.

Then pour in clams and stir-fry, add cooking wine, vinegar, and soy sauce.

Stir-fry until no water remains, then add a little beer to reduce the sauce, add white sugar, and sprinkle with chopped green onions before serving.

Clams that haven't opened after stir-frying are dead and should not be eaten.