1. Prepare fresh white clams. If there are any bad ones, throw them away.

2. Wash the white clams with clean water first to remove the sediment on the shell. Then add some white vinegar and salt and soak for 3 minutes.

3. White clams soaked in white vinegar and salt will spit out a lot of sand and become very clean. At this time, rinse with clean water, remove and drain the water.

4. Wash the garlic and ginger separately and slice them into slices. Heat the pan, pour oil, add ginger, garlic and washed white clams, stir-fry over high heat;

5. Add a small spoonful of white vinegar and salt, and stir-fry the white clams. Because of the addition of vinegar, salt, and heat, the white clams will soon open their shells and continue to stir-fry over high heat. Be sure to use high heat.

6. Stir-fry the cooked white clams, add some light soy sauce to add flavor and remove the fishy smell, making it more delicious. Stir-fry evenly and serve. White clam meat has a light salty taste, so there is no need to add salt. Just add light soy sauce and it will be delicious.