Spicy fried clams that don't get old enough (flower clams, flower nails)

Cooking Instructions

1. The clams spit out the mud, scrub it clean, put it in the pot without adding water and burn it on high fire until they hear the sound of the shell cracking, immediately turn off the fire and take it out, and the soup can be kept underneath, which is very fresh

   

2. Cut the seasoning into small pieces, and choose the large non-spicy ones for red and green peppers; The clam breaks off half of the shell

   

3. Moisten the pan with a little oil, stir-fry the seasonings until fragrant, put a little light soy sauce at the end, turn off the heat, throw the clams in and stir-fry and wrap the seasoning, and sprinkle a little chopped green onion out of the pot

   

4. A bowl of beer can be eaten for a long time, and it is delicious and delicious~