Fried clam with black bean sauce(chi xiang hua ha )

Fried clam with black bean sauce

Introduction:

"I like seafood very much, especially shellfish. I didn't dare to buy it myself before. I was afraid that the sand in the shell would not wash clean and it would be uncomfortable to eat. Later, my friend told me that you could soak chili pepper with salt water for two or three hours, and then you could help him spit out the sand quickly. Later, I tried, and sure enough, I couldn't eat a grain of sand. I like to eat Douchi since I was a child. Today, I have a whim that Douchi can be used with clams. I didn't expect that the effect is very good. The flavor of Douchi is strong, but it won't cover the taste of clams. "

Production steps:

Step 1: buy the clams, soak them in brine for two or three hours, and change the water two or three times

Step 2: wash the clams and prepare all the ingredients

Step 3: heat the pan, add oil to 70% oil temperature, add ginger and garlic, stir fry over low heat

Step 4: add dried pepper and stir fry

Step 5: stir fry with Douchi

Step 6: pour in the clams and stir fry them

Step 7: stir fry the clams and wrap them with Douchi

Step 8: stir fry the clams until they are all open, add chicken essence and serve

Materials required:

Clam: one jin

Ginger: 5 pieces

Garlic: 4 cloves

Dried pepper: 5

Yongchuan Douchi: right amount

Chicken essence: appropriate amount

Oil: right amount

Precautions: 1. I use Yongchuan Douchi, salty, so I don't need salt. 2. Use low heat when frying ginger, garlic, dry pepper, Douchi, or it will scorch easily

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chi Xiang Hua Ha