Many clams like to eat, of course, there are many ways to eat, such as: clam stewed eggs, spicy fried clams, various clam soups. For Qingdao people, the most classic, simplest and most primitive way is dry burning. That taste is really great. It is not enough to describe the taste of this dish with a first-class stick. The clams we cooked with beer can not only perfectly retain the delicate flavor of clams, but also blend into a delicious wine aroma, which will have a better taste.

The clams bought in the market or supermarket can't be imported unless the sediment is removed, so after the clams are bought back, put them in a large container, add 2 drops of sesame oil and 2 tablespoons of salt, and let the clams spit sand for about 3-5 hours. Heat the pan until the oil smokes slightly. Add bean paste, ginger, garlic and dried Chili and stir-fry until fragrant. Stir-fry clams until they are open, add salt and chicken essence, pour in soy sauce, sprinkle sugar to taste, and sprinkle onions for saute.

Is to choose fresh clams. When you buy it, you should observe whether the clams will open their shells, touch them with your hands and close them quickly. We just want to choose this fresh ingredient. You can use this step if you don't spit out clean sediment. Boil the water in the pot and soak the clams in the water. Don't cook for too long, just soak it. To make small bumps, water should be slowly poured into flour bit by bit, while stirring, so that it can be mixed into small dough pieces. Never pour all the water directly into the flour at one time, it will become a big piece, and it is not easy to cook with strenuous stirring.

Stir-fry onion and ginger, then add clams and stir well. After most of the clams are opened, you can add about 2 fingers of water, turn it gently, put in the wax gourd slices, cover the lid and adjust the heat to medium. When the wax gourd is ripe, add salt, a few drops of sesame oil, sprinkle a handful of coriander, add clams, add white wine, cooking wine and fish sauce.