Stir-Fried Clams - Eat This as a Snack and Beer Just Goes Down on Its Own

Steps

1. 1

   Heat a pan, add clams and cheongju, and once the clams just barely open, strain through a sieve to separate the broth and clams

2. 2

   Roughly chop green onion, garlic, ginger, and cheongyang chili

3. 3

   Cut water parsley into 4cm lengths

4. 4

   Heat cooking oil in a pan and stir-fry all the chopped vegetables

5. 5

   Add peperoncino, Sichuan pepper, and red pepper seed powder in order and stir-fry

6. 6

   Add doubanjiang, oyster sauce, dark soy sauce, and sugar and stir-fry

7. 7

   Add clam broth and water parsley stems, then adjust consistency with starch water

8. 8

   Add cheongyang chili and clams and lightly mix

9. 9

   Add water parsley leaves, lemon juice, MSG, pepper, and sesame oil to finish