Spicy Sichuan Clams
Clams are low in fat and rich in unsaturated fatty acids, along with essential trace minerals such as calcium, magnesium, iron, and zinc. Rinse the clams thoroughly, stir-fry them, then add a can of beer for a spicy, deeply flavorful dish—tender, sand-free, and delicious. Serve with a cold beer for the ultimate treat
Ingredients
Clams
to taste
Beer
1 can
Cilantro
to taste
Scallions
to taste
Sichuan peppercorns
to taste
Green Sichuan peppercorns
to taste
Star anise
1
Corn oil
to taste
Salt
to taste
Light soy sauce
to taste
Dark soy sauce
to taste
Oyster sauce
to taste
Chicken bouillon
to taste
Dried red chili peppers
to taste
Ginger
to taste
Garlic
to taste
Instructions
1
Step 1
Rinse the sand-free clams and soak them in water with a little salt and cooking oil for one hour to help them expel any impurities.
2
Step 2
Rinse several more times under running water, drain, and set aside.
3
Step 3
Heat an appropriate amount of oil in the pan, then add scallions, ginger, garlic, Sichuan peppercorns, green Sichuan peppercorns, star anise, and dried red chili peppers. Stir-fry until fragrant.
4
Step 4
Add the clams.
5
Step 5
Stir-fry to coat evenly.
6
Step 6
Season with appropriate amounts of light soy sauce, dark soy sauce, and oyster sauce.
7
Step 7
Pour in one can of beer.
8
Step 8
Stir-fry for five to six minutes until all the clams have opened, then turn off the heat.
9
Step 9
Add chicken bouillon to taste and sprinkle with chopped cilantro.
10
Step 10
Toss to combine and transfer to a serving plate.
11
Step 11
Finished dish.
12
Step 12
Finished dish.
