I don’t remember how long I haven’t eaten clam meat. I bought some on a whim today. I wanted to make them cold. But look at the days in Northeast China in March. It’s warm and cold at first. It seems that it’s not the season to eat cold dishes, so it’s fried!
400g clam meat
Appropriate amount of onion, ginger and garlic
1 / 2 tbsp cooking wine
Proper amount of salt
2 teaspoons white pepper
1 / 2 tbsp fresh June soy sauce
2 teaspoons chicken essence
Step 1Clean the spinach and cut it into sections for standby.
Step 2Add cold water to the pot, boil it over a high fire, blanch the clam meat, add cooking wine, take it out when it boils again, and drain it with supercooled water for standby.
Step 3Blanch spinach for half a minute, supercooled, dry and set aside.
Step 4Put oil into the pot, heat it over high heat, add green onion, ginger and garlic, saute until fragrant (if there is pepper), add clam meat, salt, white pepper, June fresh soy sauce, chicken essence, and stir fry.
Step 5Stir fry a few times, add spinach and stir fry.
Step 6Spinach soft wilt can be out of the pot.
Step 7Stir fry quickly and get out of the pot.