250g leek, 500g clam, a little minced onion, a little minced garlic and a little Jiang Mo. Step 1.

The clams are put into light salt water 4-8 hours in advance to spit out the sediment, and the leeks are washed and then the water is controlled.

Second step

Wash the clams and blanch them in boiling water until they crack.

Third step

Remove the mussel shell, take out the meat inside, and cut the leek into sections for later use.

Fourth step

Pour the oil into the wok. When the oil is hot, add onion, garlic and Jiang Mo and stir-fry until fragrant. Add leeks and stir-fry for about 2 minutes. Add clam meat and stir fry 1 min, then add salt and stir fry evenly.