1. Fried clams with green onions. Mince ginger and garlic, cut chives, coriander, and dried chili into sections and set aside. Wash the clams and set aside. Put the pot on the fire and heat it up, pour in the clams and stir-fry (do not add oil). You can add a little water and stir-fry until the clams automatically open their mouths, open one by one and pick out one until the last one. Rinse the clams with open mouths under running water, drain the water, heat the pot over fire, pour in oil, add minced ginger, garlic and dried chili until fragrant, add clams and stir-fry, add cooking wine, soy sauce, oyster sauce, sugar, Add a little salt and a little water and stir-fry, add coriander and green onions, thicken with water starch, turn off the heat, put on a plate and start eating.

2. Pickled pepper clams. Soak the clam in water, add a little salt, give it half a day to spit out sand, wash it and put it on a plate after applying the sand. Put the clams into the steamer, select the meat mode, and set the time for 15 minutes. Prepare pickled pepper clam sauce: Heat oil in a pan, add appropriate amount of peppercorns and sauté until fragrant, then add 2 tablespoons of pickled peppers and half a bowl of clam soup, turn off the heat immediately after boiling, add 3g of sugar, 6g of salt, 1 tablespoon of white vinegar, and light soy sauce 1 spoon, stir evenly and pour into a bowl, add 3 slices of lemon and an appropriate amount of millet pepper, soak for a while. Take out the steamed clams, pour off the excess juice, and pour the pickled pepper clam sauce on top. The pickled pepper clams are done.

3. Garlic clams. Wash the clams and add a little salt, spit out the sand and set aside, and chop the garlic sprouts (garlic leaves). Add rapeseed oil and minced ginger and garlic to the pot and stir-fry until fragrant. Add oyster sauce and sugar and stir-fry evenly. Add the clams and garlic sprouts and stir-fry. Cover and cook over medium heat until the clams open. Open the lid and stir-fry twice before serving.