Fried razor clam with scallion and ginger
Razor clams have been fried many times, but they haven't been photographed. I took them today when I have time. They taste very good. The three members of our family eat what they are good at. They don't take chopsticks at all. It's a little spicy. My daughter still eats it. She says it's delicious. I'm not afraid of spicy. This plate of seafood was sold out in less than three minutes.It's the same way to fry the flower beetle, but the amount of salt should be controlled.Tip: do not add MSG, chicken essence, raw soy sauce and other spices to avoid bitter taste.
Step 1 . Fresh razor clams are kept in salt for 1 day, and washed with flowing water
Step 2 . Cut the shallot, pat the ginger flat and shred, and shred the little finger pepper
Step 3 . Open the fire and put some oil
Step 4 . Pour in razor clams and fry for 5 times (razor clams will open)
Step 5 . Quickly close the lid of the pot for 10 seconds, (water will come out, no water is needed, this is soup, very nutritious)
Step 6 . Put cooking wine and simmer for 1 minute, then put ginger and shredded millet and pepper together and stir fry
Step 7 . Put a little salt, dark soya sauce, vinegar, sugar, cover the pan, and collect the juice (don't collect too dry, leave some soup is more delicious)
Step 8 . Stir the shredded scallion and it will come out of the pot
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