1.

Prepare materials, soak dried mushrooms in clear water in advance, and fully develop.

2.

Clean the blades of mushrooms, slice the bamboo shoots, and change the blades of onions, ginger and garlic for later use.

3.

Boil water in a small pot and blanch the mushrooms and bamboo shoots.

4.

Heat a wok and saute shallots, ginger and garlic.

5.

Saute mushrooms and bamboo shoots.

6.

Add the right amount of salt and sugar.

7.

Dip cooking wine along the edge of the pot to remove the fishy smell and enhance the fragrance, then add soy sauce, braised soy sauce and a little boiled water.

8.

When the soup in the pot is almost dry, add a little oyster sauce to refresh it.

9.

Pour a thin layer of clams on it.

10.

Sprinkle with shallots, stir-fry over high heat and serve.