Spicy fried clams with wine
Overview
Darling likes red meat and always despises the cheap and monotonous preparation of shellfish. I was sent to Jiaodong for several months, and I fell in love with the clean and tender seafood in Jiaodong. When I came back, I drastically improved the local cooking method, and the food tasted particularly delicious. My father could even kill a pot of clams while taking gout medicine... What he bought were clams from a well-known farmer's market near the embassy area. They were free of sediment and had plump flesh, and they didn't weigh too much. Good ingredients inspire good taste.
Tags
Ingredients
Steps
-
Soak and clean the clams. Add salt to the water to make them spit out sand. Rinse them several times before putting them in the pot. Wash the shells
-
Cut the green onion into hob pieces, slice the ginger, smash the garlic, and cut the red pepper diagonally into sections. And prepare the white wine, let’s drink it
-
Heat oil in a pan, add ginger slices and red pepper and stir-fry. When the oil is hot and ginger slices are fragrant, add half of the shredded green onion and half of the minced garlic
-
After the aroma of the green onions comes out, add the clams after simmering in the water and stir-fry vigorously
-
Then pour in the white wine, bring the wine to a boil, cover the pot and simmer for two to three minutes, then open the lid again and the clams will almost open their mouths
-
In the end, the secret ingredient that makes the bibimbap even more fragrant is this small piece of butter
-
Add butter to the pot, add a tablespoon of seafood soy sauce, or light soy sauce, and reduce the soup over high heat
-
After the soup has dried up, add the remaining onion and garlic, stir-fry twice and it is ready to serve
-
After the soup has dried up, add the remaining onion and garlic, stir-fry twice and it is ready to serve
-
Good clams are not very expensive, but there is no sediment. I have eaten clams mixed with rice in the soup, and they are so delicious!
