Fried clams with Hainanese chili sauce

Overview

As a cheap popular seafood, clams stir-fried with Hainan yellow chili sauce can better reflect the delicious taste of clams.

After buying the clams, wash them clean first, then add 3 teaspoons of salt to the water that has covered the clams, stir evenly, and let it sit for about an hour. Check the water for sediment spitted out by clams. If so, rinse well. Add water, add salt, let it sit, repeat two or three times. If you are in a hurry, you can put a few drops of sesame oil on the water to speed up the clam spitting out sand.
A clam that spits out mud and sand.
Put water in the pot. When the water boils, add ginger slices and clams. Remove after opening.
Prepare some onions, ginger, garlic, and chili peppers, as well as a small spoonful of Hainanese yellow chili sauce. This sauce is relatively salty.
Put a small spoonful of oil in the wok, sauté the onion, ginger, garlic and chili until fragrant, then add the Hainan yellow chili sauce.
Add the clams and stir-fry for a while. If it tastes heavy, add a little salt. I basically don’t add salt at home.
Remove from pan and plate.