The scent of garlic, the freshness of the river, and the gift together is a gift for the taste buds~
Take the meat from the river clam shell, clean it (pulse the black line, cut open the abdomen), wash it with cooking wine and salt for 2 hours, then wash it again and drain.
Boil the water, quickly boil the clam meat, drown the water, wash again, drain.
Cut ginger, garlic cloves, millet peppers, peppers, shallots, and set aside.
Heat the oil to 6~8 minutes, add ginger and garlic, and sauté.
Pour in the chopped garlic and stir fry.
When the color of the garlic is deep, pour in the meat and stir fry.
Add salt, sugar, soy sauce, millet pepper, pepper, stir fry for 30 seconds.
Good birth, please taste ~
1. The river otter should be washed repeatedly. 2. The river meat should be quickly cooked, stir-fry over a large fire, and stay in the pot for a long time to maintain its fresh taste. 3. The river is heavier, and the less-loving friends need to add enough wine and ginger.