Steamed clams with wine in "Late Night Canteen".

In the middle of summer, clams are fat and cheap, so it's the best time to try them! It can also be steamed or stir-fried, stewed, and the eating method chosen today is derived from the "Late Night Canteen" - wine steaming. Compared with other stronger flavors, steaming can better reflect the sweetness of seafood. During the steaming process, the clams will gush out a large amount of soup due to the high temperature, which is unusually fresh and the meat is tender. Clams also have praise such as "the first freshness in the world" and "the crown of all flavors" among the people. There is also a saying in Jiangsu that "after eating clam meat, all kinds of flavors fail".

Ingredients

Clams 750 g

garlicslices 2 cloves

gingerslices 5 slices

driedchilipeppers 2 pieces

sake 90 g

lightsoysauce 10 g

butter 10 g

choppedgreenonions 5 g

Cooking Instructions

Wash the clams well (you can borrow a brush to clean them), then wash them with water several times and drain them for later use
Prepare a casserole, pour oil into a hot pan, add garlic slices, ginger slices, and dried chili peppers and stir-fry until fragrant, pour in clams and stir-fry a few times
Add sake, cover the pot and simmer over medium heat for about 3 minutes until all clams are opened

* If there is no sake, you can also use rice wine or rice wine instead, if you use rice wine, don't add so much, half is fine
Open the lid and add light soy sauce and butter and mix well, and finally turn off the heat and sprinkle with chopped green onions