Spicy fried clams

Overview

Clams are called Gala here. They are delicious and not expensive. They are the most popular economical and practical seafood in summer.

Tags

• hot dishes
• home cooking
• clam
• ginger
• oil
• red pepper
• refined salt

Ingredients

Steps

1. 1 When selecting clams, move the clams with your hands. If you hear a hollow "hala hala" sound, then the clam is dead; if you hear a thick "swipe, swipe, swipe" sound, the sound is thick and full, indicating that the clam is alive.

   

2. 2 In a water basin, add sea crystals (sea crystals are usually given as a gift from clam stalls in aquatic product markets, it is recommended to use edible salt instead), melt and mix well. Just add about 5 teaspoons of refined salt to a basin of about 5 pounds of water. Of course, rich people can do whatever they want.

   

3. 3 Take a leaky basin or cage with a smaller diameter than the water basin and place it in the water basin. There should be about 5 centimeters of space between the leaky basin and the bottom of the water basin (you can place a hard object in the basin to prevent the leaky basin from sitting on the bottom).

   

4. 4 Pour in the selected clams and let the clams spit out the dirt and sediment in their bodies. The dirt and sediment spit out by the clams will sink to the bottom of the water basin through the holes in the leaky basin, because there is a distance between the leaky basin and the water basin to prevent the clams from being inhaled into the body again.

   

5. 5 Generally, clams are raised in a salt water basin for about 4 or 5 hours. Except for a few stubborn ones, they can basically spit out the dirt and sediment in the body and become clean and refreshing. Finally, rinse the clams with clean water and use them for cooking.

   

6. 6 Cut the ginger into fine pieces and the red pepper into small pieces. Pour oil into the wok, add minced ginger and red pepper segments and sauté over high heat until fragrant.

   

7. 7 Pour in the cleaned clams and stir-fry over high heat.

   

8. 8 Turn up the heat and cover the pot. Covering the pot will shorten the cooking time and prevent the clam soup from evaporating. After covering the pot, the clams will usually open their mouths in about 1 to 2 minutes.

   

9. 9 When the clams open their mouths, the porridge is stir-fried a few times and it is ready to serve.