Seasoning: Sichuan bean paste 25g (I usually use Juancheng brand, which tastes good, not advertising), vegetable oil 30g, seafood soy sauce 10g.

20g of onion, 0/0g of ginger/kloc, 30g of coriander (coriander must be put, coriander tastes particularly good), and a little cooking wine.

* Bean paste and soy sauce are salty, so there is no need to add salt. You can adjust the amount of bean paste according to your own taste, and you can eat spicy food.

Put some dried peppers.

Practice: 1. It is best to raise the bought clams in water 1 day before frying.

* I usually go to the supermarket to buy it. Supermarkets are generally sold with water, unlike the piles in the vegetable market, which are all inside the shell.

It's sediment, and I don't know if it's alive. I have to raise it for a few days when I go home.

2. Put the spider worms that spit out the sediment into boiling water and cook until the shell is opened and closed, and take it out. Everything that has not been opened is stale. Take it out and throw it away.

3. Heat the wok with vegetable oil, stir-fry with bean paste, and don't simmer.

(Be sure to stir-fry the sauce over low heat, so that it won't burn and the fragrance can be fully exerted. )

4. Stir-fry the bean paste with onion and ginger until the bean paste has red oil and fragrance.

5. Pour the melon seeds and stir fry for 1 min, during which time add soy sauce and cooking wine.

6. Add chopped parsley and stir well, then turn off the fire and serve.

7. I found that the newly fried clam tastes good without cooling. I usually fry it in advance before eating.