Chinese Food
Steamed clam with wine
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Steamed clam with wine is a dish shared by my mother in the late night dining room. It can be used for food and wine, soup and bibimbap. When rice mixed with soup dances in the mouth, the taste even makes the word delicious fade instantly.
Cooking ingredients
Cooking Steps
Step1:Add a little salt to water, drop a drop of cooking oil, put in clams for 2 hours, let them fully spit out dirt, wash and drain. Wash the onion and ginger.
Step2:Preheat the pot for two minutes. Add 1 tbsp of vegetable oil. Stir fry garlic, ginger and dry red pepper.
Step3:Pour in the dried clams. Turn to medium heat and stir fry for a few times.
Step4:Add white wine.
Step5:Put on the lid and bring to a boil. Turn to medium heat and simmer for 3 minutes.
Step6:Open the lid and let the wine volatilize. When all the clams are opened, add a teaspoon of raw sauce and stir fry. Put in a small piece of butter. When the butter is all melted, turn off the heat and sprinkle some chopped chives.
Cooking tips:1. Clams must be fresh. When you buy them, remember to take a rest in the water with a little salt and oil for at least two hours. Let them spit out the mud. Anyway, if it doesn't spit clean sediment, the consequence is that when you eat a bag of sediment, you want to spit... 2. The original version is to put sake. But in general, families don't have sake. So you can use white wine or brandy instead. If neither of them is available, then use cooking wine or rice wine instead. 3. This dish should be eaten while it is hot. There are skills in making delicious dishes.
