Fried clams with scallion and ginger(cong jiang bao you ha )

Fried clams with scallion and ginger

Introduction:

"I think this fried clam with scallion is what millet and I eat most this summer. Compared with clams, I think the meat of oil clams is fatter and more delicious, and the taste is very crisp. More importantly, I don't think oil clams have as much sediment as clams, so I don't have to worry about the impact of sediment on the taste when frying. Hahaha, and then I'm a lazy mother. I think this dish is not only extremely simple, but also delicious. Xiaoguzi likes it very much, and I'm very simple, so I can fry it twice a week, and I don't need to add any seasoning. This is one of the reasons why I love it. I like the dish made for my baby, which is original and original

Production steps:

Step 1: soak the clam in salt water for 30 minutes to make the mud spit clean. It is said that if you drop two drops of oil, the sediment will spit more cleanly.

Step 2: shred green onion and ginger, slice red pepper and set aside.

Step 3: rinse the soaked clam several times and drain the water.

Step 4: put proper amount of cooking oil in the pan and heat it to seven minutes. Add onion and ginger and stir until fragrant.

Step 5: add red pepper to stir fry.

Step 6: pour in the washed clams.

Step 7: stir fry until the clams are all open. Add the steamed fish and soy sauce.

Step 8: add scallion and stir fry for 2 minutes.

Materials required:

Oil clam: 500g

Scallion: 2

Ginger: 3 tablets

Red pepper: 1

Steamed fish soy sauce: right amount

Attention: 1. Clams and other shellfish are very delicious, so do not add monosodium glutamate when cooking, and do not put more salt, so as not to reverse the taste. 2. The mud intestines in shellfish are not suitable for eating. 3. Don't eat undercooked shellfish to avoid hepatitis and other diseases.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Cong Jiang Bao You Ha