1. Peel the lotus root, cut into thin slices and soak in water, and cut the onion into small pieces.
2. The prawns are cleaned, and the clams are spit out and washed.
3. Cut the chives into sections, peel and shred the ginger, pat the garlic cloves, and prepare the flavored tempeh.
4. Heat the oil in the pan, add the prawns and stir fry until the color changes.
5. Add tempeh, shredded ginger, garlic cloves and stir fry to create a fragrance.
6. Add lotus root slices, light soy sauce, balsamic vinegar, sugar, a little water, stir fry until 5 mature.
7. Add clams and stir fry until they are open.
8. Add onions and stir fry until the ingredients are broken.
9. Finally, add salt and chives, stir fry evenly, turn off the heat.
