1. The clams are soaked in salt water for half an hour in advance to spit sand, and the water is changed several times until the water becomes clear. Chop onion ginger, pepper and coriander for later use.

2. Stir-fry the pepper in hot oil and take it out.

3. Add ginger, pepper and some shallots, stir-fry until fragrant.

4. Pour in the clams and stir-fry the lid a few times.

5. Cover and simmer until the clams open their mouths, without turning over or adding water.

6. After the clams are completely opened, add onions and vinegar and turn them over a few times.

7. Add chicken powder and coriander to the pot.

8. Clams have a salty taste, so there is no need to add salt in the frying process. Heavy mouth can be slightly seasoned. My family likes to pour a plate of balsamic vinegar, which is delicious.