Stir fried clam with chili sauce(la chao xiao hua ha )

Stir fried clam with chili sauce

Introduction:

"Xiaohua clam is a kind of popular seafood in our local season. It's very mini and will never grow up. Its skin is very thin, and its meat is full and juicy. But it tastes better than that big clam. Whether it's hot fried, steamed, boiled or barbecued, it's delicious and affordable. It's 10 yuan and 4 jin. It's quite cool to eat clams and drink beer in this season..."

Production steps:

Step 1: main ingredient: 2 kg clam

Step 2: by-products: green onion, ginger, garlic, green and red pepper

Step 3: scallion, ginger, garlic, green and red pepper to knife standby

Step 4: put appropriate amount of salt in water and mix well

Step 5: soak the clam in salt water for half a day, and drain the water after the clam spits out all the sediment

Step 6: add oil and saute shallot, ginger, garlic, green and red pepper

Step 7: pour in the clam and stir fry;

Step 8: add the right amount of salt

Step 9: add some soy sauce and stir fry;

Step 10: cover the pan and simmer for 2 minutes. Let the pan heat up quickly so that the clam will open quickly

Step 11: sprinkle some green and red pepper rings on the clam to get out of the pot

Materials required:

Clam: 2 kg

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Green pepper: right amount

Salt: right amount

Soy sauce: moderate

Note: 1. This dish must be quickly fried with high heat to highlight the spicy flavor; 2. It is not easy to cover the pot for a long time. After a long time, the clam meat will shrink and harden, affecting the taste of the clam meat.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : La Chao Xiao Hua Ha