Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: 500 grams of lifelike clams Condiment: S... Fry clams hotly

• The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: 500 grams of lifelike clams
• Condiment: Spring onions ginger garlic, do chilli, Chinese prickly ash, salt, chicken precise, soy sauce a little, cooking wine 2 spoon
• Fry clam's method hotly:
• 1.Put the living clam in the basin full of water to spit and try the silt best in 2-3 hours, would not influence the mouthfeel in this way
  2.Get batching ready, one shallot cut little section, 2-3 of ginger, 3 garlics are crushed, the hot pepper and the Chinese prickly ash, according to the personal taste
  3.Pull the clam out to wash clean, drain the moisture
  4.Oil is set in the pan free, needn't be too much, produce the fragrant prepared batching, then put clams to fry greatly hotly, this adds the cooking wine, the purpose is except the offensive smell, and let clams be drunk, open their shell, make the meat fried well done and tastily
  5.Put 2 small spoons of soy sauce after all clams open the mouth, a little salt and chicken are precise, frying evenly can hold one
  
• Note:
• Tips: For let clam spit clean silt, can put salt a bit in basin, in this way they vomit soon more