Accessories: onion 10g, ginger 10g, garlic 10g, dried pepper 10g, coriander 20g and leek 5g.

Steps:

1, prepare the ingredients.

2. Prepare a larger basin, then put a little water into the basin, add 2 spoonfuls of salt, and stir until the salt melts.

3. Pick out the broken and stale shells in the clams and throw them away. Soak the rest in the pot for 2 hours to spit sand.

4. Cut the dried pepper into pieces, mince the onion, ginger and garlic, mince the coriander and chop the leek for later use.

5. Boil a pot of boiling water, then put the clams in the pot and cook for 30 seconds until the clams open slightly, then take them out and rinse them twice.

6. Pour the right amount of oil into the pot. When the oil is hot, stir-fry the red pepper in the pot, then add 1 spoon Pixian bean paste and 1 spoon lobster sauce to stir-fry the red oil.

7. Stir-fry the onion, ginger and garlic in the pot.

8. Put the clams into the pot and stir well.

9. Add 1 tablespoon soy sauce, 2 tablespoons cooking wine and 1 tablespoon sugar into the pot, stir well, then cover the pot and stew for about 2 minutes until all the clams are open.

10, put the minced coriander and shallot into the pot and stir well, then turn off the heat.

1 1, finished product: