2. Seasoning: 25g sesame, 2g cumin, 20g pepper (dried red tip), 4g salt, 3g pepper, 5g sugar, 3g soy sauce10g chicken essence, 6g sand tea sauce16g, 20g scallion, 80g vegetable oil and 65438+red grain.

3. Wash the meat and put it in the plate; Cutting dried chili into sections; Dice the onion.

4. Put the pot on the fire, add a little vegetable oil, and add the dried Chili to stir fry. Chop the pot into powder with a knife and put it in a bowl for later use.

5. Add vegetable oil to the pot and heat it to 60% heat. Add scallion, sand tea sauce, clam meat and salt and stir-fry a few times. Stir-fry GATT fresh soy sauce, sugar, red wine lees juice, chicken essence and dried Chili powder. Add cumin powder, pepper oil and cooked sesame seeds and stir well. Serve the dishes out of the pot.