(1) Clam 200g, green pepper 1, dried pepper, cooking oil, light soy sauce, 5 cloves of garlic, light shallots and a little salt.

(2) Prepare clams, onions, garlic and dried peppers.

(3) If it is frozen clam meat, thaw it naturally first. Cook clam meat in cold water and take it out for later use.

(4) Heat an appropriate amount of cooking oil, add dried peppers, green peppers and garlic, stir fry in a pot, and stir fry garlic.

(5) Add the cooked clam meat, add soy sauce, soy sauce, shallots and salt, and stir-fry for two minutes.

2, practice 2: clam meat slippery eggs

(1) A handful of dried clam meat, an egg, a little onion, a gram of salt and a little cooking wine.

(2) soak the clam meat the night before and wash it. Beat in an egg and a little cooking wine and salt. Slice chopped green onion. Stir well.

(3) Heat the oil in the pot, pour in the stirred egg liquid, wait until it is slightly solidified, and stir fry. Let the egg liquid wrap the clam meat in it.

(4) The egg liquid is solidified and then taken out of the pot. Only the fresh taste of clams is retained, and the fishy smell can be removed by adding cooking wine.

3. Practice 3: Spicy fried clam meat

(1) 300g clam meat, 6 slices of ginger, 8 cloves of garlic and 4 green onions1/.

(2) Wash and drain the clam meat, cut the onion into sections, slice the ginger, pat the garlic flat, and cut the millet into rings for later use.

(3) Stir-fry the clam meat for 2.3 minutes, and add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar and 1 tablespoon of pepper powder to stir-fry evenly.

(4) Add a spoonful of bean paste and millet spicy to the pot, stir-fry evenly and then take out the pot.