1.

Buy clams, soak them in salt water and spit out the sand. Clean and spare.

2.

Boil water in the pot, pour in cooking wine, let the clams fly over and pick them up for later use.

3.

Heat oil in a pan, add onion and ginger bean paste and stir-fry until fragrant (because the bean paste is salty, there is no need to add salt).

4.

Then pour in the clams and stir fry over high heat. Stir-fry with a sauce spoon and serve (the clams are almost cooked after flying over the water, so don't worry about being immature)