Boiled clams

Overview

The weather has been very hot recently, and the camera lens is broken, so I have been lazy for a few days. When the weather gets hot, I feel like I have no appetite for eating. The boiled clams I made today made both adults and children very happy to eat it. Even though they were sweating profusely, it was very enjoyable. Moreover, this dish is quite simple and is included in the family recipes.

Tags

• hot dishes
• home cooking
• children
• dinner with friends
• summer recipes
• lunch
• clam
• cooking wine
• dried red chili pepper
• fungus
• garlic
• konjac silk
• light soy sauce
• loofah
• old soy sauce
• onions
• pixian doubanjiang
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Soak the fungus in advance, peel the loofah and cut into pieces.

   

2. 2 Wash the clams after spitting out the sediment.

   

3. 3 Chop onion, ginger, garlic, mince Pixian bean paste, and prepare dry red pepper and Sichuan peppercorns.

   

4. 4 Heat a wok, add vegetable oil, and sauté onions, ginger, and garlic until fragrant.

   

5. 5 , turn to low heat, add Pixian bean paste and stir-fry until red oil appears.

   

6. 6 Add Sichuan peppercorns and dried red chilies and stir-fry until fragrant.

   

7. 7 Add appropriate amount of water, light soy sauce, dark soy sauce, cooking wine, sugar, and a little salt.

   

8. 8 Add fungus and konjac shreds, boil over high heat and cook for 2 minutes.

   

9. 9 Add luffa and cook until luffa becomes soft.

   

10. 10 Add clams.

    

11. 11 Cook until the clams open and immediately turn off the heat.

    

12. 12 Sprinkle coriander before serving.

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures