How to make Spicy Clam Meat

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  1. After you buy the clams, put them in a basin, sprinkle a little salt on them and keep them for two or three days, then spit out the dirt inside.Insert a knife into the clam from the joint of the shell, open the shell and take out the mussel meat, remove the mussel's gills and clean the internal organs.

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  2.The axe of the river mussel are firm and fleshy.Use a rolling pin to tap it several times to make it softer.The clam meat is loose.

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  3. Slice the ginger and chop the pepper.

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  4. Cut the cleaned mussel meat into thin strips.

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  5. Heat oil in a pan to add U-flavored peanut oil, add ginger and pepper and stir-fry until fragrant.Pour in the mussel meat and stir-fry the chili over high heat.

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  6.Add in salt.The mussel meat will release juice when fried, stir-fry over high heat to reduce the juice.Although river mussels are delicious and nutritious, they are cold in nature and are not easy to eat if you have symptoms of cold, spleen and stomach deficiency, or diarrhea.