Stir fried clam with black bean sauce(chi xiang la chao ha la )

Stir fried clam with black bean sauce

Introduction:

"The advantage of living by the sea is that seasonal seafood is everywhere. It's fresh and cheap. It's high in protein and low in fat. With simple processing, you can enjoy the original taste. Clam is the cheapest seafood on the street. If you don't buy it several times a month, you will think about buying some to satisfy your hunger. Not far from home, there is a spontaneous seafood market at Qiaotou. In the evening, many people sell all kinds of seafood there. My husband is so greedy that he rarely moves forward to buy two Jin of plump clams. It's five yuan a Jin. The meat is thick and the sand is very clean. It's rare for me to change the technology of fried clams. Instead of the traditional way of cooking Shandong cuisine, I used to use our Sichuan cooking technique. The taste is "naturally excellent", ha ha... "

Production steps:

Materials required:

Fresh clams: two Jin

Peanut oil: right amount

South Sichuan Douchi: 10g

Dried pepper: 4

Pepper: a little

Douban: a spoonful

Salt: right amount

MSG: very little

matters needing attention:

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Chi Xiang La Chao Ha La