Spicy fried clams(la chao ha li )

Spicy fried clams

Introduction:

Production steps:

Step 1: spread the clams in a basin, put in a little sea salt, and let them stand for about 3 or 4 hours, and let them spit as much sediment as possible

Step 2: repeatedly wash the clams with water several times and drain them for standby; prepare scallion, ginger, garlic, red pepper and other ingredients

Step 3: make water in the pot, wait for the water to boil, pour it into the clams, about 5 minutes, after all the clams are scalded open, take out for standby

Step 4: pour a little cooking oil into the pan. After a while, add scallion, garlic and ginger. Stir until fragrant, add 2 tbsp of bean paste

Step 5: pour in the dried clams and stir fry them

Step 6: adjust to medium and low heat, add a little salt, red pepper, oyster sauce, cooking wine, etc., stir fry again, wait for all ingredients to taste evenly, sprinkle with scallion, then out of the pot~

Materials required:

Clam: 500g

Red pepper: 6

Ginger slices: right amount

Garlic: right amount

Scallion: a little

Cooking wine: moderate

Bean paste: 2 teaspoons

Salt: 1 teaspoon

Oyster sauce: 1 teaspoon

Note: the best time for clam to spit mud is more than 3 hours. If the spitting mud is not thorough enough, it will take advantage of the teeth and easily affect the taste.

Production difficulty: simple

Technology: explosion

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : La Chao Ha Li