Spicy fried clams
Overview
My husband especially likes fried clams every time he goes to a restaurant. After eating it a few times, I felt that there were too many seasonings in the restaurant, and I couldn’t taste the freshness of the seafood at all. So I did several experiments and fried them with bean paste or garlic chili sauce. I found several people to try it, and they all said whether to add the bean paste or not. The garlic chili sauce is delicious, so I invented this spicy fried clams that are only seasoned with chili peppers. I always choose spicier chili peppers because non-spicy chili peppers don’t have enough flavor. This spicy fried clams are very delicious and especially delicious. Every time I make this dish, my husband can eat more bowls of rice.
Tags
Ingredients
Steps
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Wash the newly bought clams twice with clean water, clean the surface of the clams, replace with clean water, put 2 tablespoons of salt in the water, soak for about 3 hours, and change the salt water every 20 minutes.
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Bring water to a boil in a pot, add clams, stir them with a slotted spoon, wait until all clams open their mouths slightly, then turn off the heat.
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Put it in a basin with cold water and wash it twice with water. This will make the clams cleaner, because soaking in salt water will prevent the clams from spitting out all the sand and dirt.
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Heat oil in a pan, add dried chilies and fry for a while.
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After the dried chilies become mushy, add the green onions and stir-fry.
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Add the dried clams and stir-fry all the time. Add cooking wine, salt, steamed fish soy sauce and other seasonings in the middle. Cover the pot and bring to a boil over high heat.
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Wait until all the clams open their mouths, stir-fry for a while and turn off the heat.
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This way it's ready to go.
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Finished product picture.
