1. Ingredients: 500 grams of clams, 3 slices of ginger, 2 cloves of garlic, 1 shallot, 20 dried chili peppers, 1/3 tablespoon of Pixian bean paste, 1/2 tablespoon of soy sauce, Half a tablespoon of light soy sauce, one-third of a tablespoon of sugar, 1 teaspoon of refined salt, half a teaspoon of chicken essence, and an appropriate amount of cooking oil.

2. Pour the clams into a basin, add water to cover the clams, add half a tablespoon of refined salt, soak for 2 hours, let the clams spit out sand, and then clean them.

3. Cut the ginger into shreds, mince the garlic, shred the green onions, and cut off the dried chili peppers. Put them on a plate and set aside.

4. Pour water into the pot, bring it to a boil, add the clams, wait until all the clams open their mouths, remove and drain the water and set aside.

5. Heat oil in a pan, add Pixian bean paste and stir-fry over low heat to produce red oil.

6. Raise the oil temperature to 70% heat, add dried chili pepper and stir-fry evenly.

7. After frying evenly, add ginger, shredded ginger and minced garlic and stir-fry until fragrant.

8. After frying until fragrant, add clams and stir-fry over high heat.

9. After frying until fragrant, add clams and stir-fry over high heat.

10. Stir-fry until the flavor is evenly incorporated, add shredded green onions and stir-fry twice before serving.