Stir fried clams with chili sauce(la chao hua ha )

Stir fried clams with chili sauce

Introduction:

"Clams are one of the most popular seafood. They are cheap and delicious. Before also fried clams, sometimes with towel gourd soup, sometimes with home brought distiller's grains with fried. This spicy fried clam has been made several times, and some classics have been taken from meitianzhu, but I always feel that it's not so right when it's done. On the Qingming Festival, I went to Wanchai seafood street in Zhuhai with Chinese cabbage. When I got the real spicy fried clams, I killed a whole plate of Chinese cabbage. I'm thinking about how people make this smell?! After tasting the sauce at the bottom of the plate, I always feel a very familiar taste. Later, when I went home, I remembered that the taste of fish sauce in my hometown was very similar. The seafood products in my hometown are very rich. We are all children who grew up eating seafood ~ ~ ~ fish sauce and seafood are a very good condiment ~ ~ ~ I bought some clams and tried to make them. I asked how the cabbage tastes, and did it look like what I ate that day? Chinese cabbage is a bit similar

Production steps:

Step 1: cut green pepper into pieces, dice fresh pepper, mince garlic, slice scallion, shred ginger, soak Douchi in water for a while, drain and set aside

Step 2: wash the clams by spitting sand, put them into boiling water and cook them until all the clams are opened and drained

The third step: take a small bowl and put all the seasoning into the bowl and turn it into sauce.

Step 4: heat the right amount of oil in the pot, add green pepper, fresh pepper, minced garlic, scallion slices, shredded ginger and Douchi to stir fry until fragrant

Step 5: add clams and stir fry for several times

Step 6: cook in the sauce, shake the pan for several times, let the clams evenly dip in the sauce, then out of the pan and put on the plate. [stir fry the whole process]

Materials required:

Clam: 150g

Green pepper: 1

Pepper: 2

Garlic: 2 pieces

Scallion white: 20g

Ginger: 5g

Douchi: 10g

Fish sauce: 1 tbsp

Shaoxing wine: 1 tbsp

Soy sauce: 1 teaspoon

Sesame oil: a little

Note: 1. Fish sauce is an essential seasoning in this dish. If you only add soy sauce, it's not enough. Adding fish sauce will surprise the spicy fried clam. The taste is absolutely better than soy sauce. Believe it or not ~ ~ ~ fish sauce is salty, so you don't need to add salt, or it will be salty to death. 2. Prepare the seasoning in advance, stir fry it in high heat, and it will be easier to send out the flavor and taste. 3. Boil the clams in advance, which can not only shorten the time of quick frying, but also wash the small sand in the clams. 4. Adjust the amount of seasoning fish and pepper according to personal salty taste and spicy degree~~~

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : La Chao Hua Ha