Stir-fried red clams with pork belly

Overview

I like to eat red clams every year when I go home during the Chinese New Year, because they can only be eaten in places with mud seas. Red clams are the most plump and delicious from February to March every year, but they lose weight and become tough after that. The taste is not good, and it is not cost-effective to buy.

Tags

Ingredients

Steps

  1. Wash the red clams and drain the water. Preheat the wok without water and pour the red clams into it. Cover the pot with a lid and turn off the heat for about 10 minutes.

  2. Take the meat

  3. Wash the red scallop meat, drain the inner sand and drain the water, then slice the pork belly

  4. Preheat the wok, add oil and sauté the shredded ginger until fragrant, then add the pork belly and stir-fry until the oil is released.

  5. Pour in red scallop meat and stir-fry, add seasonings and appropriate amount of water, cover the pot, and cook over medium heat for five minutes.

  6. Finally, add cornstarch and water to thicken the sauce, then add turnips and green onions.

  7. On disc