Korean fried clams are characterized by meat, tenderness and crispness. The raw materials are fresh clam 250g, canned bamboo shoot15g, mushroom15g, peanut oil 40g, scallion15g, ginger10g and garlic 5g. Starch 15g, chicken soup 50g, sesame oil 10g, auricularia auricula 15g. Production process 1. Take out the clam meat, wash it and cut it into 3 mm thick pieces. Shred bamboo shoots and mushroom; Pedicled auricularia auricula, washed and torn into small pieces; Peel onion, ginger and garlic, wash and cut into powder. 2. Blanch the meat, bamboo shoots, mushrooms and fungus with boiling water, take them out and control them to dry. 3. Add peanut oil to the wok. When it is heated to 50%, add chopped green onion, stir-fry the fragrance of Jiang Mo and garlic, and pour in the meat.