If there is no sea water, add appropriate salt to the water (the mixed water will feel a little saltier than sea water). Put the clams in the salt water and spit out the dirt first. Add boiling water to the pot. Add some salt to the water and drop a few drops.

Sesame oil, add clams, bring to a boil. When you see 80% of the clams are open, add coriander foam and take it out of the pot.

Ingredients: 400 grams of clams, 2 red peppers, a little onion, 1 green pepper, 1 spoon of stock.

Accessories: appropriate amounts of ginger slices and garlic slices, 1/2 tablespoon of red oil, 1 tsp each of soy sauce, oyster sauce, and Huadiao wine, 1/3 tsp of white sugar, and appropriate amount of water starch.

Method: 1. Soak the clams in salt water and wash them; wash the onions and cut into shreds; wash and cut the red peppers into pieces; wash and cut the green peppers into shreds.

Foodie Blog Space 2. Saute green pepper, red pepper, onion, ginger slices and garlic slices in a wok until fragrant, add soy sauce, oyster sauce, Huadiao wine, sugar and stock, add clams and stir-fry.

3. Fry until the clams open, then thicken the gravy and pour in red oil.

Sauté the red pepper, ginger, and green onions with oil until fragrant, add the clams, and stir-fry over high heat until cooked, add Korean hot sauce and a little boiling water, stir-fry until cooked, add cilantro, and serve on a plate to serve as clams in Korean hot sauce.

Or replace the Korean hot sauce with light soy sauce and follow the same method as clams with Korean hot sauce to make spicy clams with light soy sauce.

The materials can also be replaced with conches, clams, etc.