2. Accessories: salt, bean paste, onion, dried pepper, pepper, vegetable oil, soy sauce, sugar, cooking wine, ginger and garlic.
3, the fungus is soaked in advance, and the loofah is peeled and cut into hob blocks.
4. Wash the clams after spitting out the sediment.
5. Chop onion, ginger and garlic, chop Pixian bean paste, and prepare dried peppers and peppers.
6. Heat the wok, add vegetable oil, and saute shallots, ginger and garlic.
7. Turn to low heat and add Pixian bean paste to stir-fry red oil.
8. Add pepper and dried red pepper and stir-fry until fragrant.
9. Add the right amount of water, soy sauce, soy sauce, cooking wine, sugar and a little salt.
10, add auricularia auricula and konjac silk, boil over high fire and cook for 2 minutes.
1 1. Add loofah and cook until loofah becomes soft.
12, add clams.
13. Turn off the fire immediately after cooking until the clams open.
14, sprinkle coriander before cooking.