Seasoning: 25g of sesame, 2g of cumin, 20g of pepper (dried red tip), 4g of salt, 3g of pepper, 5g of sugar, 3g of soy sauce10g, 3g of chicken essence, 0g of sand tea sauce16g, 20g of scallion, 80g of vegetable oil and distiller's grains10g.

1. Wash the meat and put it on the plate; Cutting dried chili into sections; Dice scallion;

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

3. 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 distiller's grains juice, chicken essence and dried Chili powder until cooked. Add cumin powder, pepper oil and cooked sesame seeds, stir-fry evenly, and serve. The answer is supplemented by the production materials of stewed clam meat granules:

Ingredients: clam1000g.

Accessories: 250g of pork (fat meat) and 350g of pork (lean meat).

Seasoning: 20g green onion, salt 10g, sugar 10g, monosodium glutamate 10g, 5g cooking wine, 2g pepper, 50g vegetable oil, 80g starch (corn), ginger 10g, and soy sauce 10g.

The method of stewing clam meat;

1. Wash the clams, pour them into a boiling pot for blanching, take them out when the shells are opened, take them out, remove the black impurities and wash them;

2. Select clams with the same size, wash them, connect the two shells together, dry the water, and sprinkle dry starch on the shells for later use;

3. Chop the onion and ginger separately for later use;

4. Dice the fat pork and lean pork respectively, chop them into fine particles repeatedly with a knife, put them into a bowl, add chopped green onion, Jiang Mo, soy sauce, sugar, monosodium glutamate, pepper, wet starch and mussel meat and stir well;

5. Put them into mussel shells respectively and smooth the mussel mouth with wet starch;

6. Put the wrapped clam shell in a hot oil pan, fry for a while, and take it out. The sequence is coded in the saucepan. Add cooking wine, refined salt and broth (200g), color it, put it on high fire, boil it, and then stew it with low fire until cooked.