Spicy clams

Overview

How to cook Spicy clams at home

Soak the clams in clean water and add an appropriate amount of salt and cooking oil to help the clams spit out sediment. If there is a lot of sediment, change the water several times.
Add some water to the clams that have spit out the sediment. Heat the wok over high heat without adding oil. Add the clams to the pan and stir-fry until the shells are all opened. This method can remove the fishy water from the clams and maintain the fresh flavor of the clams better than blanching.
Chop the onion and garlic into mince, and slice the ginger. Heat the oil in the wok, add Sichuan peppercorns and stir-fry until fragrant. Add onion, ginger, garlic and green and red pepper rings into the pot and stir-fry until fragrant.
Add a spoonful of Pixian watercress and stir-fry a few times.
Cook in cooking wine, add appropriate amount of sugar and stir well.
Add the clams and stir-fry quickly to coat the clam meat evenly with the sauce.