Sauted clams in chili sauce(san la bao hua ha )

Sauted clams in chili sauce

Introduction:

The last dish of the two Festival is still Kwai Chi. I suggest that you buy clams for this dish at noon, soak them in the water and spit sand. When you come back from work in the evening, you can finish it in 5 minutes. We always fry clams in a big pot every time, but we don't know how much. Anyway, we just buy them for 10 yuan. I haven't asked about the extra money. It should be 2 kg or 3 kg. After a while, we'll eat them up. It's delicious. Don't worry about the spicy food. In fact, it's not too spicy Not much ~ "

Production steps:

Step 1: a spoonful of clam and Pixian bean paste; a spoonful of chopped peppers; a little dried shredded peppers; 6 grams of ginger slices; a spoonful of cooking oil; a piece of coriander.

Step 2: add a spoonful of salt and a few drops of sesame oil to the water basin of the clam, and let it spit sand after standing for more than 2 hours.

Step 3: stir fry the bean paste with red oil.

Step 4: pour in the oil and stir fry the ginger slices.

Step 5: add the washed clams and dried shredded chilli.

Step 6: add a little water to fry the clams until they are open, turn off the heat, add chopped pepper and stir well.

Step 7: after loading the plate, sprinkle in the coriander powder.

Materials required:

Clam: right amount

Ginger slices: 6 g

Cooking oil: 1 teaspoon

Coriander: one

Pixian bean paste: a spoonful

Chopped pepper: right amount

Dried shredded chilli: right amount

Note: affectionate "pepper" on behalf of 1, let clams spit sand steps don't omit, otherwise it will eat shabby 2, the whole use of big hot fry 3, fry clams are basically open, immediately turn off the fire, don't let old 4, cut pepper and bean paste dosage is not too big, otherwise it will be salty oh~

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : San La Bao Hua Ha