1, ingredients: 500 grams of clams, 3 green onions, 6 cloves of garlic, 4 to 5 slices of young ginger, 2 to 3 red chili peppers, 1 small handful of young leaves of the nine layers of pagoda, l measuring cup of white wine, 1 tbsp of broth, 1 tsp of salt, 1/2 tbsp of cream, 1/2 tbsp of cooking oil.

2. Spit out the sand and wash the clams, finely chop the green onion, ginger and garlic, and deseed and slice the red chili pepper.

3. Heat the cream in a wok, stir-fry the onion, ginger, garlic and chili pepper, stir-fry the clams for a few seconds, then pour down the white grape wine and stock.

4, high heat and continue to cook until the clams slightly open, mixed with the leaves of the nine layers of pagoda, you can turn off the heat and cover, simmer for 3 minutes to serve while hot.