Stir-fried clams
Overview
In addition to being delicious, clams also have therapeutic effects on lowering cholesterol. Mr. L and I usually eat fatty intestines, tripe, louver, duck intestines and other foods with high cholesterol content. It just so happens that clams are also our favorite food. Therefore, this stir-fried clams has successfully become one of the dishes with the highest attendance rate on our family’s dining table. I have to eat a big plate every time to be satisfied! I first met clams at a very popular seafood food stall in Xiamen - Little Glasses Food Stall. The recipe is Xiamen's traditional soy sauce. Although the quantity is small, the taste is very delicious and the price is very cheap. I fell in love with this cute little shell right away. I once asked the locals for advice on how to make soy sauce water, but failed several times. In order to avoid wasting ingredients, I had no choice but to stir-fry it honestly. What pleased me was that the taste was still delicious, and after adding chili and bean paste, the texture became richer.
Tags
Ingredients
Steps
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grams of clams, 1 small piece of ginger, 4 cloves of garlic, 6 dried chili peppers, 1 green garlic sprout;
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Wash the clams, put them into boiling water, continue to heat until they bubble slightly and then turn off the heat;
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Turn over the clams at the bottom of the pot, quickly pick up the open clams one by one with chopsticks and put them into a colander to drain;
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Drain the clams and put them into a bowl and set aside. Shred the ginger, slice the garlic, cut the dried chilies into small sections, and cut the green garlic sprouts into sections;
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Heat the oil in a pan, add shredded ginger, garlic slices, and dried chili until fragrant;
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Add 1 tsp bean paste and stir-fry until fragrant;
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Pour the clams into the pot and stir-fry for half a minute, then add cooking wine, oil, and green garlic and stir-fry evenly before serving.
