Ingredients
- 400g clams
- 30g fresh red chili
- 15g chives
- 15g sliced ginger
seasoning
- seasoned soy sauce for seafood
- salt
Directions
Tips:
- Use choose alive clam to cook. Because dead clam meat can cause food poisoning.
- Make sure clams have spit out sands and mud. You know, eating sands is a terrible experience. You can soak clam in brine for a longer time and shake them for a while. It helps to clear the sands and mud in clams.
Steps
1 Done | Soak clams in a light brine for a half day (or buy claims which have already spit sand), raise, clean, and drain. Set aside. |
2 Done | Wash chili, ginger, and chives respectively and cut into stripes. |
3 Done | Preheat the pot, add oil to fry chives and minced ginger. Add clams, red chili and a little water to stir-fry until all clam open shell. |
4 Done | Add the soy sauce for seafood. And adjust the taste with salt. Evenly stir-fry for a minute. Serve hot. |
