Chinese Food
Stir fried clam with black bean pepper
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After six busy days, you can finally open a rest mode of one dish in your left hand and one drink in your right hand. Today's fast dish is a Kwai sausage without any sauce. Pepper and tempeh are a perfect match. As long as they are together, no matter what ingredients they mix, they can put on a gorgeous drama in a hot oil pot. With the season's plump flower armour, it can make people hot all the time; with a glass of white wine, it can make people cool all the time.
Cooking ingredients
Cooking Steps
Step1:After cleaning the surface of the flower nail, add coarse salt, a few drops of sesame oil and water to soak (about 1 hour) to make it spit out sand. Then use water to wash each other and drain for standby.
Step2:Slice the chili, shred the ginger, chop the garlic, slice the perilla and crush the Douchi with a stone mortar.
Step3:When the oil is heated to 50% in the wok, stir the ginger, garlic and Douchi with medium heat.
Step4:Stir fry the hot pepper over high heat.
Step5:Add in the perilla and stir well.
Step6:Add the cleaned flower beetle. Stir fry until the carapace changes color. Add cooking wine, stir fry until all the carapace is opened. Finally add oyster sauce and water mixed starch. Stir well and then dish.
Cooking tips:1. Shuidian powder can be adjusted according to the water output of the flower beetle. 2. Pick a little trick of flower armour - bubble in the water, and the shell will slightly open. Close immediately after leaving the water. The shell is complete; two flower armours with clear knocking sound are fresh. 3. Choose Hunan pepper. First, its spicy degree is moderate. Most people can accept. Second, its taste is crisp. Heavy spicy. Can add Chaotianjiao, millet spicy and so on. There are skills in making delicious dishes.
