1. Put the bought clams in salt water, let the clams spit sand, and then wash the surface of the clams with an old toothbrush.
2. Cut appropriate amount of chopped green onion and ginger.
3. You can use dried chilies, or you can use Lao Ganma, soaked chilies, etc. bought at home. I have tried all three, and the taste is slightly different, you can try all of them. Use oyster sauce, light soy sauce, sugar, salt, and water starch to make a bowl of sauce. Because the clams are the most fragrant, the whole process takes less than one minute. Stir-fry on a high fire. The seasoning is best prepared in advance.
4. Make a hot pot, add a little oil, and saute the ginger. Pour in the clams and stir fry.
5. After the clams have individual openings, add the seasonings and fry them over high heat for about 15 seconds.
6. Put in the right amount of chopped green onions before serving.
