Dry pot clams
Overview
I have been reading recipes from Gourmet World for many years and I am always learning. Continuous learning. I used to cook ordinary meals, but in the past few years, I have been able to cook dishes that even surprise me. During Chinese New Year or when friends come over, I always show off my skills, and everyone is surprised. At this time I feel very confident and proud. Of course, I am still far behind compared to the seniors in the food world, but compared with before, I am already a world of difference. Now that my child is in kindergarten, I finally have free time to post a recipe or something. I hope you can give me some advice and I will continue to work hard.
Tags
Ingredients
Steps
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Spit out all the sediment and wash the clams and set aside. Mince the onion and shred the ginger.
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Turn up the heat and heat a heavy-bottomed iron pan until it's boiling hot. Turn up the heat and pour in the clams, green onions and ginger, stir well and cover with a lid
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At this time, you can hear the sound of tearing and tearing in the pot, which is the sound of water seeping out of the clams. Open the lid and stir it for about 10 seconds. Take them out as soon as you see the opening. At this time, you can turn down the heat a little to avoid not being able to catch them. If you catch them too late, the clams will become old.
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Just catch them all. Don't continue to mess around with the remaining three or two, just turn off the heat. Don't throw away the remaining soup, you can also make a clam steamed egg.
