2, clean clams, drain the water and spare;

3, sliced green onions ginger julienne, dried red chili pepper cut into segments;

4, start a frying pan, the oil temperature is hot, the fragrance of pepper, dried red chili peppers, and onions and ginger;

5, the smell of floating out of the next clams over a large fire stir fry;

6, clams slightly open mouth, cooking wine, soy sauce and a little sugar;

7, stir-fry over high heat until the clams are all open, sprinkle in green onion pockets evenly out of the pot.　 /p>

4, must be used in a hurry to stir-fry, clam meat will be tender;

5, stir-fry process without the need to cover the lid, so as to avoid aging of the clam meat;

6, all the opening of the clams, no need to wait for the broth to collect all the clams, so that the clam meat will be gradually dried out and old, wrapped in full of the juice of the clams is the most delicious and tender;

7, heavy taste can be less Add a little salt, light taste in fact, only put a little soy sauce and a small amount of sugar to mention the taste is enough;

8, do not like pepper and chili pepper, only with onion and ginger pot flavor is also great.