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

Stir fried clams with chili sauce

Introduction:

"In the past, frying clams at home was to heat up the oil and then put them directly into the pan. The clams would spit out some water, so there would be a lot of soup after each frying. This time, I learned a new method. I just need to add a pan to solve the problem of too much soup easily. The clam itself is easy to cook, and the meat will shrink when the fire is high. This time, because the fire is high during the stir frying process, we must pay attention to the time of stir frying when making this dish, so as to ensure that your clam is fresh and juicy. It's better not to fry clams too big. Clams taste better

Production steps:

Materials required:

Clam: 500g

Scallion: right amount

Ginger: right amount

Dry pepper: right amount

Cumin: moderate

Coriander: moderate

Raw soy sauce: 1 teaspoon

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : La Chao Hua Ha