1. A few white clams, appropriate shredded ginger, appropriate onion segments, appropriate coriander, appropriate dried chili, a spoonful of chili sauce, a spoonful of starch, half a bowl of water, a little salt, 1/4 spoon of chicken essence, and two tablespoons of soy sauce

2. Wash white clams, wash onion and coriander and cut into sections, shred ginger and dry chili. Stir the soy sauce, hot sauce, starch, chicken essence, water and salt in a bowl. Spare.

3. Heat the oil pan, add shredded ginger and shredded pepper, and stir-fry to taste.

4. Stir-fry shredded Chili until discolored, then pour in white clams and stir-fry for a while. Then cover it. This ensures that the white clams are ripe. It takes about two to three minutes to open the lid.

5. The basic white clams have all been opened. Continue to stir-fry for about two minutes, and the fire will be high, because the white clam has more water, so collect some juice. Then pour in the prepared soy sauce and stir fry for about two minutes. Stir-fry until the water is almost the same, add the onion and parsley, and stir-fry the parsley onion for a taste.