Clam with wine flavor(jiu xiang ha li )

Clam with wine flavor

Introduction:

Production steps:

Step 1: clams spit sand in salt water for one hour

Step 2: clean the clam shell with a toothbrush

Step 3: Rinse scallion and ginger and slice

Step 4: put half a pot of water in the pot, add scallion and ginger slices, and bring to a boil

Step 5: add clams, cover and simmer for a while

Step 6: when you hear the opening sound, open the lid of the pot and pick out the clams with chopsticks

Step 7: wash the clam in the flowing water, and thoroughly remove the sand in the clam; leave a small bowl of boiling water for a while, and then pour out the rest

Step 8: heat up the oil in the pan, stir fry the clams, add yellow rice wine, boil the clams in water, and simmer until boiling

Step 9: add the right amount of salt to stir fry well, put it on a plate, and then you can eat it

Materials required:

Clam: 500g

Scallion: 1

Ginger: 1 piece

Vegetable oil: right amount

Salt: right amount

Yellow rice wine: right amount

Note: 1. The reason why the clams should be boiled first and then washed with water is to clean the silt in the clams. If the clams are very clean, this step can be omitted. 2. Clams will get old and taste bad when they are boiled for a long time, but the opening time of clams is different, so the fifth step is to take out the clams that are opened first. 3. Stewing with yellow rice wine can remove fishiness and increase fragrance.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Jiu Xiang Ha Li