Ingredients: Jiang Mo, minced garlic, diced millet pepper and coriander.

Seasoning: garlic hot sauce 1 spoon, salt, oil, soy sauce, Hakka Niang wine 20g, and pepper powder.

Wash clams and soak them in light salt water for later use, chop garlic and dice millet pepper;

Cut coriander into sections and mince ginger;

Heat oil in the pot, stir-fry red oil in garlic Chili sauce with low heat, pour in Jiang Mo and stir-fry, add Niang wine and a little salt to taste;

Add appropriate amount of water to boil;

Pour in clams, cover and stew;

Cook until all the clams are open, then cook for another two minutes and add light soy sauce to taste;

Pour the cooked clams into a large bowl;

Sprinkle with minced garlic, millet pepper and pepper powder, drizzle with hot oil and sprinkle with coriander.