Chinese Food
Clam with red wine
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It's a famous home cooked dish in Fujian. I didn't see it on bean and fruit food, so I uploaded it. It's delicious.
Cooking ingredients
Cooking Steps
Step1:When you buy it, you need to soak it in saltwater and spit out the sand. It's better to put a piece of rusty iron in a place with warm sunshin
Step2:Cut the side dishes. Wash the clams and drain the water.
Step3:Hot pot and cold oil, stir fried ginger and garli
Step4:Put in the clam and stir fry. Stir for a while
Step5:Put a spoonful of red wine lees and continue to stir fr
Step6:Add some water. Cover the pot and boil until all the clams are open.
Step7:Add garlic and stir fry. Then put chicken essence and white pepper. (I didn't put salt. Because there are a lot of salt bubbles in the pickled clam. So it's salty. You can try it at this step. If it's too light, put some salt. Generally not.)
Step8:Out of pot. Finished product drawing.
Cooking tips:1. When you pick a flower clam, you need to pick the living one. When you touch it, you can retract it. If you touch it, you will die. 2. Put more salt in the pickled clam. If the salt is not enough, the clam will die. It's best to order the water of the pickled clam from the merchant when you buy it. If you put it in the place with warm sunshine, it will be clean to spit sand. I basically have no skill in making delicious dishes without sand every time I soak it.
