Steps to Prepare Quick 豉椒炒蜆 (Stir fried clams with blank beans sauce)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Perfect 豉椒炒蜆 (Stir fried clams with blank beans sauce). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from 豉椒炒蜆 (Stir fried clams with blank beans sauce), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 豉椒炒蜆 (Stir fried clams with blank beans sauce) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook 豉椒炒蜆 (Stir fried clams with blank beans sauce) estimated approx 40 minutes.

To begin with this recipe, we have to prepare a few ingredients. You can have 豉椒炒蜆 (Stir fried clams with blank beans sauce) using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make 豉椒炒蜆 (Stir fried clams with blank beans sauce):

1. 蜆 1斤 (1 kg clams)
2. 蒜蓉 1 湯匙 (1 Spoon garlic)
3. 豆豉 3/4 湯匙 (3/4 Spoon black bean)
4. 辣椒 1 隻 (1 Chili)
5. 䓤 1 條 (1 spring onion)
6. 紅䓤頭 4-5 粒 (4-5 dried shallots)
7. 鼓油 1 湯匙 (1 Spoon soy sauce)
8. 老抽 1 湯匙 (1 spoon dark soy sauce)
9. 酒 1 湯匙 (1 Spoon cooking wine)

Instructions to make to make 豉椒炒蜆 (Stir fried clams with blank beans sauce)

1. 先將蜆吐沙 (soak the clams in fresh water for 20-30 minutes before cooking)
2. 預先將蒜蓉、豆鼓、豉油、老抽和酒混和備用 (preparation of sauce: mix all the garlics, black beans, soy sauce, dark soy sauce and wine)
3. 油加熱後，將辣椒和紅䓤頭爆香 (stir fried the Chili and shallots for a minute)
4. 將已吐沙的蜆，瀝水後落鑊炒至半開 (put the clams into the pan and fried for a while, until the the clams open a bit)
5. 將已混和的調味汁倒進鑊，一直炒至蜆殼全開 (put the sauce into the pan and stir fried for 2-3 minutes, or until the clams are done)
6. 最後加入䓤段，炒完即可上碟 (put the spring onion and fried before leaving the pan)

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