Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Clam ( One pound ) | Doubanjiang ( Two spoons ) |
Green onions (appropriate amount) | Ginger (appropriate amount span> ) |
Garlic ( 3-4 cloves ) | Cilantro (appropriate amount) |
Peanut oil ( appropriate amount ) |
How to make clams with sauce
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1. Soak the clams in salt water for three hours to spit out the sand, rub them gently with both hands to wash them, cut the green onion into sections, shred the ginger, slice the garlic, and cut the coriander into small pieces and set aside.
2. Add appropriate amount of water to the pot and bring to a boil.
3.Pour in the washed clams, blanch them in water, and wait until the mouths of the clams are fully opened.Turn on, turn off the heat.
4.Put the blanched clams into clean water and wash them carefully again.
5.Put an appropriate amount of peanut oil in the pot, add the bean paste and stir-fry the oil, then add Saute onion and ginger until fragrant.
6. Pour in the clams and stir-fry over high heat for a while.
7. Add garlic slices and coriander segments, stir-fry evenly, and serve.
8.Load into the disk.
9.You can enjoy it beautifully! I fried two plates and ate them all.
Tips
The clams have already been blanched, so you just need to stir-fry them evenly when stir-frying.If you stir-fry them for a long time, the meat will become old and the taste will be affected.If you like it spicy, you can add dried red chili peppers to stir-fry.Two of my children eat it, so I didn’t add it here.
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