1. Clam clams are soaked in water and spit out sand, washed and set aside;
2. Choose tender chicken thighs that have a better taste. Debone the chicken thighs, cut the thighs with a knife, and then cut them into smaller pieces, which is conducive to maturation with the shrimp, and the cooking time is faster. Change the knife, set aside, remove the head and leave the tail of the shrimp, remove the shrimp line and wash for later use (you can cook the whole shrimp without peeling the shrimp);
3. Prepare green pepper pieces, ginger, green onions, and garlic for later use;
4. Heat oil in a pan, add green onion, ginger, garlic and fragrant, add chicken thighs, add a spoonful of dipping sauce and a teaspoon of white sugar, stir fry evenly;
5. When the chicken thigh meat is half cooked, put the shrimp first, and the shrimp is fried until the color changes.
6. Then add the washed clams and clams and stir-fry evenly, add an appropriate amount of water starch to thicken the heat, and simmer for 3 minutes; (this order of cooking can ensure that the ingredients are ripe together, the taste is consistent, and the umami taste is upgraded.),
7. Open the seafood, add green peppers and stir-fry until they are fresh, and just collect the juice.
8. Serve on a plate
