Health Benefits
Clams: nourish yin
Ginger: reduce qi and relieve vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Zanthoxylum bungeanum: dehumidify
Ingredients
Clam ( 700g ) | Onion (a small amount) |
| Ginger ( a piece ) | Oil ( a small amount ) |
Chili sauce ( A small amount ) | Dark soy sauce ( A small amount ) |
Green chili pepper (a small amount) | Red pepper ( A small amount ) |
Cooking wine ( A small amount ) | Panthoxylum bungeanum ( A small amount ) |
Dried chili pepper (a small amount) | Salt ( A small amount ) |
How to cook clams with onion, ginger and spicy sauce
1. Soak the clams in light salt water for a while, then use a brush to clean the surface of the clam shell
2.Shred green pepper and red bell pepper
3.Shred green onion and ginger
4.Put a small amount into the pot oil, sauté shredded onion, shredded ginger, dried chili and peppercorns
5.Put Add chili sauce and stir-fry
6.Add clams
7.Add dark soy sauce, cooking wine, and salt (I didn’t add them, the chili sauce and dark soy sauce are salty enough) Stir-fry
8.Add green and red peppers, cover the pot and simmer over high heat for 3- 5 minutes
9.Open the lid, stir-fry a few times and serve out
Tips
Put sea water or salt water Pour it into a container with clams; then add a few drops of peanut oil to the container with clams, and then stir it up with chopsticks to spread the oil evenly on the water.This will isolate the water from the air, and the clams will soon dissolve the mud.Sand spit out.
If you like spicy food, you can add some millet and stir-fry!
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