Health benefits
Vinegar: nourishing blood, low in protein
Ingredients
Clam ( 300g ) | Green chili powder ( 10 grams ) |
Minced red pepper ( 10 grams ) | Lemon juice ( 30g ) |
Vine pepper grains ( 5g ) | Minced garlic ( 20g ) |
| Chicken essence ( a little ) | Salt ( a little ) |
Light soy sauce ( 1 spoon ) | Vinegar ( 1 spoon ) |
Oyster sauce ( 1 spoon ) | Sichuan spicy sauce ( 1 spoon ) |
Vine pepper oil ( a little ) | Sugar ( a little ) |
How to make cold clams
1. Clam, minced garlic, minced green and red pepper, vine pepper Slices and lemon are ready
2.Clean the clams, put them in a pot and cook until they open.Then take it out and cool it, then peel off the empty shell on the other side of the clam, as shown in the picture above
3. First mix the minced green and red peppers and minced garlic into a bowl, then squeeze in the lemon juice, then add sugar, salt, oyster sauce, light soy sauce, and vinegar
4.Add chicken essence
5. Again Add Sichuan spicy sauce
6.Add rattan pepper oil
7.Mix well
8. Pour the prepared sauce into the clams, sprinkle some vine peppercorns, and place lemon slices
9.Put it in the refrigerator for half an hour for a better taste, more flavor, and better for cooking
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10.Refreshing, non-greasy, satisfying and numb
11.The Immortal Hot and Sour Clams are simply out of this world
12.Winter-limited appetizer and refreshing Sichuan style seafood
Tips
Be sure to add minced garlic and chili pepper, so that they can taste delicious.Haoji pepper oil, Sichuan chili sauce, and chicken essence are essential.These three seasonings are the soul of this dish.Keep it in the refrigerator for half an hour to taste.Better, more delicious, and more numb in the mouth
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