300g pork belly slices, 300g clam, onion 1 root, rice wine 1 tablespoon, minced garlic 1 tsp, 0.5 tsp Chili sauce, 0.5 tsp oil 1.5 tsp Weilin 1.5 tsp.

1: Marinate the pork belly slices with bacon sauce until they taste delicious. After about half an hour, add salt water to the clams and spit out the sand, wash them (at least soak them in salt water 1-2 hours) and cut the onions into minced onions.

2: Put some oil in the pot, add pork belly and fry until 8-9 minutes cooked.

3: Order the rice wine and clams, cover the lid until the clams open, and stir well.

4: Pick up the clams and pork and put them into the plate. The sauce in the pot is slightly thicker, drenched on the clams and pork, and sprinkled with chopped green onion.