Cooking Steps

1. 

   Step1:Wash the fresh clams first. Set asid

2. 

   Step2:Then shred or slice the scallion, ginger and garlic. Break the big material from the petal shape into grains. Remove the roots of the prickly ash. No root is better. Cut the small pieces of the hob with the prickly ash and put them aside for future use

3. 

   Step3:You can start to fry. Preheat the pot. Then add 1 to 2 tablespoons of cooking oil (adjust according to your taste. If you like less oil, put it less). When the oil is hot, you can stir fry the dried hot pepper like onion, ginger, garlic, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zanthoxylum, Zantho. A little water can be put in. Rinse and pour into the pot. Next you can stir fry. Stir fry the sauce and oil evenly. Wait for the clams to open. Put the cut peppers into the pot. The fire in most people's houses is not strong enough. You can cover the pot for a while. About 1 minute. Pour in about 1 spoon of soy sauce. Then stir fry. At this time, there is soup at the bottom of the pot. You can taste it. Normally, I don't put salt and monosodium glutamate in this dish. If you think the taste is a little lacking, you can put a little salt. It is not recommended to put MSG. Put in the onion and coriander to make the pot (this is the way it looks when there is no water starch to thicken it. The soup will stay. It can't be hung on the clam meat

4. 

   Step4:The last step can be made according to personal preference. Put starch on a little water, turn it down along the edge of the pot, and then stir fry it. Put in the onion and cauliflower. Strictly speaking, this is the finished product. Because the soup of thicken the dog will hang on the clam meat. This taste is authentic.