1, celery fried clam meat. Ingredients: celery150g, clam 50g. Seasoning: 5 grams of ginger and 3 grams of salt. Practice: wash celery and cut it short; Washing clam meat, washing ginger and mashing; Take an oil pan, add ginger and clam meat and stir-fry until cooked, then add celery and stir-fry slightly, and season.

2. Braised clam meat. Ingredients: 500g of clams. Accessories: pepper 35g, onion 8g, ginger 8g, garlic 8g, coriander 15g. Seasoning: Chili sauce 10g (depending on personal preference for Chili), Erguotou wine 15g, dried Chili 5g (depending on personal preference for Chili), salt 5g, chicken powder 5g, white pepper 4g and sesame oil 4g. Practice: soak the clam in clear water for 3 hours until the sediment is spit out; Heat the pot, fry the chilies with oil, and pour the filtered clams into the pot; Cook a little Erguotou wine; Add pepper, onion, ginger, garlic and seasoning, cover the pot, and stew with the raw juice heated by clam for 30 seconds; When all the clams have opened their shells, pour some sesame oil out of the pot, and then put the coriander in the pot.

3. scrambled eggs. Ingredients: 500g clam meat, 3 eggs, chopped green onion, oil, soy sauce. Practice: Heat the oil pan, stir-fry the flower nail meat for a while, and put it away for use. Beat the eggs with proper amount of soy sauce until foaming, add chopped green onion and fried pork and mix well. Wipe the pan with oil, pour in the prepared egg liquid and spread it out. Pan-fry over medium heat until golden brown, and turn over. The other side is also fried to golden brown, and the pot is filled.