Thaw and wash the drained clam meat, and pour in 2 tablespoons cooking wine.

Mix the clam meat with cooking wine and marinate for a while with the strength of preparing eggs.

Beat four eggs in a large bowl and mix well.

Pour the salted clam meat and the remaining cooking wine into the egg mixture.

Continue to sprinkle the right amount of salt to taste.

Stir the salt, egg mixture and clam meat evenly.

Heat 4 tablespoons olive oil in a non-stick pan.

Pour in 1 teaspoon of Jiang Mo. If you don't like to eat ginger in scrambled eggs, it is more appropriate to grind it into powder.

When Jiang Mo started hissing, it meant that the oil temperature was normal.

Pour the egg mixture into hot oil.

Pull and pull like this. Agree to saute.

The egg liquid can be eaten after solidification. I fried it for about 5 minutes.

Fresh and tender visible to the naked eye, eat ~