Spicy stir-fried flower nails, this unique seafood delicacy is highly sought after by food lovers for its tender and smooth taste and spicy and tempting taste. The flower beetle, also known as the clam, is a common seafood shellfish that is favored for its rich nutritional value and unique delicious taste.

In the process of making spicy fried flower nails, it is key to choose fresh and lively flower nails. Soak the nails in the sand and wash them first, then heat the pan with cold oil, add minced garlic, ginger, dried chili peppers and other seasonings to stir-fry the fragrance, and when the red oil in the pot is boiling, quickly put in the drained nails for quick frying.

The spicy juice in the pot instantly penetrates into the meat, stimulating the original marine fragrance of the sixtieth nail, and blending perfectly with the spicy seasoning to form a unique compound taste.

In addition, during the cooking process, an appropriate amount of soy sauce and cooking wine is added to enhance the freshness and aroma, and then sprinkled with a handful of green onions, which instantly makes the whole dish full of color and aroma, and the color is attractive and mouth-watering. It can not only meet people's pursuit of food, but also reflect the culinary art of Chinese cuisine that pays attention to heat and seasoning.

I'll teach you how to do it in detail:

【Spicy stir-fried flower nails】

Ingredient preparation:

Fresh flower nails, 1-0 garlic cloves, appropriate amount of ginger, shredded or minced, dried chili, 0 green peppers or red peppers, 0 green onions, cut into sections or chopped green onions, Sichuan peppercorns, cooking wine, light soy sauce, dark soy sauce, salt, a little sugar

Steps:

3. Wash the nails: Put the fresh nails in a basin, add enough water and a few drops of cooking oil, soak for about 0-0 hours, and let the nails fully spit out the sediment. Rinse several times until the water is clear.

2. Ingredients: chop garlic into minced garlic, shred or mince ginger, shred green or red pepper, cut dried chili into segments, and prepare Sichuan peppercorns.

3. Blanching: Boil a pot of hot water, put the washed nails into boiling water, add some cooking wine at the same time, remove them immediately after the nails are opened, rinse with cold water, drain the water and set aside.

4. Stir-fry:

- Heat the pan with cold oil, add the peppercorns when the oil temperature is slightly hot, stir-fry slowly over low heat until fragrant, then remove and discard the peppercorns.

- Add the flowers, ginger, minced garlic and dried chili peppers and stir-fry over medium-low heat until fragrant. Add the green pepper and stir-fry quickly. Then pour the blanched nails into the pot and stir-fry quickly over high heat.

- Add light soy sauce, dark soy sauce, sugar and salt to taste, and continue to stir-fry to fully absorb the flavor of the seasoning.

- After a quick stir-fry evenly, simmer for a while to make the nails more flavorful, and then ready to serve.

5. Remove from the pot and serve: After confirming that the nails are all open and fully cooked, immediately turn off the heat and put them on a plate, sprinkle some chopped green onions or coriander leaves on top to decorate.

The result is a spicy, delicious, and tender spicy stir-fried flower nail, which is perfect for beer or rice, and is a good choice for many people's tables.

Although spicy fried flower nails are an ordinary home-cooked dish, they have become the star dish on the table with their distinctive regional characteristics and people-friendly taste. Whenever night falls, when the lights are dim, the pot of steaming hot and attractive aroma of spicy fried flower nails can always arouse people's appetite, and also convey people's attachment to home and love for life.

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Proofread by Huang Hao