The first step, the clams in advance to spit clean sand, pot of water to boil, put ginger and clams, and then drizzle some wine, cook until the clams just open can turn off the fire and fish out. The second step, to be not hot clams can be separated from the clam meat and shells, and then simply rinse the clam meat with water to remove the sediment. Step 3, leek cleaned and cut into pieces, garlic, ginger shredded / sliced, pour a little cooking oil in the pot, sautéed fragrant onion and ginger. Step 4, pour into the clam meat and quickly stir fry a few times over high heat, stir fry the water in the pan and then put the soy sauce to continue to stir fry. Step 5, pour into the pre-cut leek section, stir-fry until the leek color breaks raw can turn off the heat and sheng out. The amount of salt in this dish must be tasted before putting. Clams are self-salty, so I put the sauce after the salt is not added, not salty and not light flavor is just right. Cooking tips:

1, when blanching clams, just one opening can turn off the fire to serve, long time clam meat is easy to cook old.

2, this dish is recommended that the fire slightly larger, fried meat and vegetables eat up tender mouth and delicious.

3, peeled out of the clam meat to be rinsed again, remove sediment.

4, like to eat spicy friends, in the sautéed ginger and garlic when put some millet chili together.