Ingredients: 400 grams of clams

Ingredients: appropriate amounts of chopped ginger, minced garlic, millet peppercorns, and coriander segments

Seasoning: 1 spoon of garlic chili sauce, Appropriate amount of salt, appropriate amount of oil, appropriate amount of light soy sauce, 20 grams of Hakka wine, appropriate amount of pepper powder

Wash the clams and soak in light salt water for later use, mince the garlic, and cut the millet and pepper into small pieces;

Cut coriander into sections and mince ginger;

Heat oil in a pan, stir-fry garlic chili sauce over low heat to produce red oil, pour in minced ginger and stir-fry until fragrant, add Niangjiu wine and a small amount of salt to taste;

Add an appropriate amount of water and bring to a boil;

Pour in the clams, cover and simmer;

Cook until all the clams have opened, then cook for two minutes, and add light soy sauce to taste;

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Pour the cooked clams into a large bowl;

Sprinkle with minced garlic, millet peppercorns, and Sichuan pepper powder, drizzle with hot oil, and sprinkle with coriander.