Clam meat can be cooked in various ways, but not everyone can understand and master its cooking methods and techniques. Therefore, the key lies in understanding the cooking methods. Below is an introduction to the methods of cooking cumin pork and dried clam meat mixed with celery.

First, Cumin Spicy Clam Meat

Main Ingredients: 300g of clams

Spices: 25g of sesame seeds, 2g of cumin, 25g of chili peppers (red, pointed, dried), 4g of salt, 3g of Sichuan pepper, 5g of sugar, 10g of soy sauce, 3g of chicken essence, 16g of Shaoxing sauce, 20g of scallions, 80g of vegetable oil, 15g of red lees

1. Clean the clam meat and place it in a plate; cut dried chili peppers into pieces; chop scallions into pieces;

2. Heat a small amount of vegetable oil in a pot, stir-fry dried chili peppers until fragrant, remove from heat, chop into pieces with a knife, and set aside in a bowl;

3. Add vegetable oil to the pot and heat to 160°C, add chopped scallions, Shaoxing sauce, clam meat, and salt, stir-fry for a few seconds, then add special sauce, sugar, red lees juice, chicken essence, and chili pepper powder, stir-fry until done. Add cumin powder, sesame oil, and roasted sesame seeds, stir well, remove from heat, and serve on a plate.

Second, Dried Clam Meat Mixed with Celery

Main Ingredients: 400g of clams, 100g of celery

Ingredients: 30g of chili peppers (red, pointed)

Spices: 10g of cooking wine, 2g of white pepper, 15g of shrimp sauce, 3g of salt, 1g of monosodium glutamate, 1g of Sichuan pepper

1. Peel the celery, strip the tendons, wash it clean, and cut into diamond-shaped pieces;

2. Remove seeds from red chili peppers and cut into pieces;

3. Dry clam meat is soaked soft after being dried and extracted;

4. Boil sliced celery in boiling water, then cool with cold water;

5. Mix sliced celery, clam meat, and chili shreds with spices, then arrange on a plate and serve.