The method of cooking braised clams at home
Ingredients and materials
1 pound of clams
Moderate amount of edible oil
Moderate amount of scallions and ginger
Moderate amount of cooking wine
Appropriate amount of oyster sauce
An appropriate amount of dried Sichuan pepper and star anise chili
The method of cooking braised clams at home
1. Soak fresh clams in sea salt overnight, and the room temperature should not be too high or too low.
Rinse with running water, remove open mouthed, cracked, and floating items.
2. Boil water and add scallions and ginger cooking wine.
3. Blanch the clams in water and take them out with a wide open mouth for later use.
4. Heat the wok with oil, add more scallions and ginger slices, a little Sichuan peppercorns and star anise to remove fishy smell and enhance freshness, stir fry until fragrant, add one tablespoon of red bean paste, one tablespoon of dark soy sauce, two tablespoons of light soy sauce, two tablespoons of oyster sauce, and an appropriate amount of water. The fire is boiling.
5. Stir fry evenly and season.
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