Many friends will shed water when they fry seafood, such as oysters and scorpions, and the more they fry, the more the seafood tastes very light. Even the soup with water has to be filled with soup bowls; In fact, most of the current seafood is artificially raised, and the sediment content is relatively small. It is enough to buy seafood and add some salt or sesame oil for a half hour. If the soaking time is too long, the meat quality of the seafood will be tight and not tender.
Fresh clams are soaked in salt water for 20 minutes to allow them to spit out the sand for later use. Add the water onion section to the pot, boil 2 pieces of ginger together, put in the clams to the opening, then remove and drain the water.
Add a little oil to the pan and heat it to 30%. Add the remaining ginger and minced garlic to the sauté, then add the simmer, add the soy sauce, sugar, and soy sauce in order, until the sauce turns red.
Finally, add the green and red pepper before the pan and mix well. You can add the right amount of salt according to your taste.
The best way to prevent water is to burn, don't laugh, this is really the way! After the sputum, scorpion, etc. are hot, the living will open, you can fish out first, and then cook for a little more than half a minute without opening. Finally, most of the tightly closed mouth at the bottom of the pot is dead, so don’t stop. Eaten, most of them are empty or have changed taste! This dish is delicious even if you don't put soy sauce, but you should pour a bottle of white wine, so you can add aroma when you go to the pot!