Main ingredients

Clam: 500g

Green pepper: 1 piece

Ginger: 2 pieces

Garlic: 2 cloves

Dried chili pepper: 2 pieces

Panthoxylum bungeanum: 3g

Salt: 1/2 teaspoon (3g)

Oil : 1 tablespoon (

Accessories

Specific steps

Step 1

1. Put the clams into a basin and add them to cover. Add cold water to the clams, add a few drops of sesame oil, and let it sit for 3 hours to let the clams spit out the sediment. Shred the ginger, slice the garlic, wash the green peppers, remove the seeds, and cut into diamond-shaped pieces.

Step 2

2. Heat an oil-free wok over high heat until white smoke appears, add the clams and stir-fry for 3 minutes to drain the water from the clams and open the shells. Remove the clams and set aside.

Step 3

3. Heat the oil in the wok over medium heat until 40% hot, add the Sichuan peppercorns and chili peppers and stir-fry until fragrant. Increase the temperature to 60% (the color of the pepper will become slightly darker), add shredded ginger, garlic slices, and green pepper cubes and stir-fry for 1 minute. Add clams and continue to stir-fry for 2 minutes. Finally, add salt.