1. Pour the bought clams into a basin of cold water, add appropriate amount of salt to form a light salt water, so that the clams think that they are spitting sand in the sea. In fact, most sellers do this. If you have time, you can soak more and vomit more clean.
2. Hot clams in a pot under cold water.
3. When the water boils, the clams open their mouths and immediately turn off the heat. Don't cook them for too long as the clams will age and taste.
4. Drain and drain the water, and throw away the dead clams that do not open their mouths. If you see that the clams are not clean, you can rinse them with water and then control the water.
5. Shred the ginger, slice the garlic, and cut the shallots into small pieces.
6. Put the ginger and garlic in cold oil and sauté.
7. It must be the dried clams and stir fry in the pan, otherwise the cooking oil will drip.
8. Cook into the cooking wine, black pepper juice, appropriate amount of salt (salinity is controlled by yourself, black pepper is also salty)
9. Stir-fry evenly over high heat, and finally add the shallots and stir-fry evenly. Don't over-fry.
10. After turning off the heat, you can add more crushed black pepper.
Tips:Do not boil the clams for a long time, and turn off the heat when the clams open their mouths. If you don't open your mouth, you must pick out the dead clams if you can't eat them.
