Clam with Scallion(cong bao hua xian )

Clam with Scallion

Introduction:

"Clam meat cool, spleen and stomach deficiency cold, wind cold cold who avoid food."

Production steps:

Step 1: soak the clam in the water for an hour or two.

Step 2: drain the water after washing.

Step 3: mix the seasoning in a small bowl. Cut ginger, green onion and garlic.

Step 4: stir fry shallot, ginger and garlic.

Step 5: add clams and stir fry over high heat.

Step 6: watch the clams and add the sauce.

Step 7: stir fry until the clams are fully opened and then out of the pot.

Step 8: if the soup is too much, pour a little water starch.

Materials required:

Corbicula fluminea: 800g

Scallion: right amount

Garlic: right amount

Ginger: right amount

Salt: right amount

Vinegar: moderate

Oil: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Note: 1, clam meat essence is very fresh, do not need to add chicken essence. 2. Do not add too much salt to affect its taste. 3. Like spicy friends, add red pepper stir fry.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: Original

Chinese PinYin : Cong Bao Hua Xian