Main Ingredients:
Clams: appropriate amount.
Auxiliary Materials:
Scallion: appropriate amount; Ginger: appropriate amount; Garlic: appropriate amount; Doubanjiang (broad bean paste): appropriate amount; Green pepper: appropriate amount.
Flavor: Original; Cooking Method: Stir-fry; Time: Several hours; Difficulty: Simple.
Detailed Steps for Stir-fried Clams
Put the clams in a clean bowl, add water, add a little salt to the water (the saltiness should be similar to that of normal salt water), add a few drops of sesame oil, and let it sit for 2 hours to spit out sand. If you have time, you can change the water 2-3 times in the middle;
Remove the clams from the salt water, rinse with clean water, drain the water, and avoid splashing oil in the pan; chop the scallion, ginger, and garlic, and cut the green pepper into pieces;
Heat the pan and add more oil than usual when stir-frying vegetables. When the oil temperature is about 70% hot, add the chopped ginger, garlic, and Doubanjiang to stir-fry until fragrant. Then add the drained clams to the pan and quickly stir-fry;
Stir-fry for about a minute, and the clam shells will open. Stir-fry a little more and it’s ready to serve;
Sprinkle with chopped scallions before serving.
