The recipe for spicy river clam meat

Health benefits

Soy sauce: nourishing blood, protecting teeth, and protecting bones

Sichuan Pepper: Warm

Ingredients

Fresh river clam 2000g

Yuhuang Oil Flavor U Peanut Oil 10g

Salt 3g

Ginger in moderation

Moderate amount of chili peppers

Moderate amount of soy sauce

Appropriate amount of Sichuan pepper

The recipe for spicy river clam meat

1. After buying the clam, put it in a water basin, sprinkle a little salt on it and let it grow for two to three days, then spit out the dirt inside. Insert a small knife into the joint of the river clam shell, open the shell to take out the clam meat, remove the clam's gills, and clean its internal organs.

2. The meat of the clam's axe feet is compact, and it is beaten several times with a rolling pin to loosen the clam meat.

3. Slice ginger and chop chili peppers.

4. Cut the cleaned clam meat into thin strips.

5. Heat up the oil in a hot pot and stir fry the peanut oil with ginger and Sichuan pepper to create a fragrant aroma. Pour in the river clam meat, stir fry the chili over high heat.

6. Add salt. When stir frying clam meat, it will produce juice. Stir fry over high heat to collect the juice. Although clams have a delicious and nutritious taste, they are cold in nature and are not easy to consume due to symptoms such as colds, spleen and stomach deficiency, and diarrhea.

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