Step 2: Remove the pedicels of black fungus, wash and tear small pieces.
Step 3: soak the dried clams in clean water for 15 minutes, wash them several times, and wash off the sediment.
Step 4: Shell the edamame for later use.
Step 5: Slice ginger and garlic, and shred pepper.
Step 6: Heat oil in the pot. When the heat reaches 50%, add ginger, garlic and pepper and stir fry.
Step 7: Add clams and stir-fry for 2 minutes.
Step 8: Add 1 spoon of cooking wine to remove the fishy smell, stir-fry and serve.
Step 9: put a spoonful of oil in the pot, add edamame and stir fry. When the color becomes darker, add a little water and cover it and cook until it is 8 minutes cooked.
Step 10: Add auricularia and fry for a while.
Step 1 1: Finally, add clams and stir fry.
Step 12: Add salt and mix well.