Fried clams

Ingredients

• Clam 600g
• Oil Appropriate amount
• Salt Appropriate amount
• Chop chili A spoonful
• Clear water Appropriate amount
• Light soy sauce A few drops
• Ginger Appropriate amount
• Garlic A few cloves

Steps

1. Put the clams into clean water, add a little salt and let them grow for half a day, allowing the clams to spit out all the sand

2. Boil a pot of water, pour the clams in and cook until they just open, then pick them up and put them in cold water

3. Wash the clams inside and out one by one under running water

4. Heat the oil pan

5. Heat the oil in the pan and stir-fry the Sichuan peppercorns until they become fragrant, then remove the Sichuan peppercorns and remove them

6. Add ginger and garlic and stir-fry until fragrant

7. Add tempeh and stir-fry a few times

8. Pour in chopped chili and stir-fry until fragrant

9. Add tempeh and stir-fry a few times

10. Pour in the clams and stir-fry. Add cooking wine, light soy sauce, and oyster sauce and stir-fry evenly

11. Cover the pot and simmer for about 2 minutes, until all the clams open

12. Sprinkle minced coriander and chopped green onion into the pot and stir-fry evenly

Tips

1. 1. Clam generally contains less sand. If you are not sure, you can also put it in salt water and let it spit out all the sand.
2. 2. When frying clams, do not stir-fry constantly to allow the clam oil enough time to absorb heat.
3. 3. This kind of clam produces less water. Add a little water to prevent the pot from drying out. Don't add too much.
4. 4. Adding a few drops of light soy sauce will make the clams more delicious.