Stir fried razor clam with scallion and ginger(cong jiang la chao cheng zi )

Stir fried razor clam with scallion and ginger

Introduction:

"Razor clam has been fried many times, but it hasn't been photographed. I photographed it when I had time today. It tastes very good. The three members of our family are good at eating directly. They don't have chopsticks at all. It's a little spicy. My daughter still eats it. She also says it's delicious. I'm not afraid of spicy. The seafood was sold out in less than three minutes. It's the same way to fry Huajia, that is, the amount of salt should be controlled. "

Production steps:

Step 1: keep the fresh razor clams in salt for 1 day and scrub them with running water

Step 2: cut off the chives, slice the ginger flat and shred the little finger pepper

Step 3: open a large fire and put some oil into it

Step 4: pour in the razor clam and stir fry for 5 times (the razor clam will open its mouth)

Step 5: quickly cover the pot for 10 seconds. (water will come out, no need to put water. It's soup. It's very nutritious.)

Step 6: simmer with cooking wine for 1 minute, then stir fry with ginger and shredded pepper

Step 7: add a little salt, soy sauce, vinegar, sugar, cover the pot and collect the juice (don't collect it too dry, leave some soup to taste better)

Step 8: put shredded green onion and stir fry it

Materials required:

Razor clam: 1 jin, 2 liang

Scallion: right amount

Ginger: right amount

Millet pepper: 4

Salt: a little bit

Old style: moderate

Vinegar: right amount

Sugar: right amount

Cooking wine: moderate

Note: Tips: do not add MSG, chicken essence, soy sauce and other seasonings to avoid bitter taste.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Cong Jiang La Chao Cheng Zi