1. Prepare raw materials
2. Shallots are divided into scallion green and scallion white, and then cut into sections; millet is spicy and stalked and cut diagonally; garlic is sliced and sliced; ginger is washed and sliced and shredded; dried chili is cut into sections
3. Soak the clams in clean water for more than half a day to let them spit sand, change the water 3-4 times in the middle, add 1 teaspoon of salt for the last soaking and stir well
4. Take a discarded toothbrush and brush the clam shell again and rinse, drain the water and set aside
5. Pour an appropriate amount of vegetable oil into the wok and heat until 7 minutes hot
6. Pour in the peppercorns to reveal the fragrance, remove the peppercorns and discard them
7. Add scallions, shredded ginger, garlic and dried chili and stir fry to create a fragrance
8. Add dried chili
9. Saute the seasoning and add the drained clams. Stir evenly over high heat
10. When the clams are sautéed until they are open, add Huadiao wine, sugar, vinegar, salt and monosodium glutamate and stir well.
11. When the soup is about to fry dry, add green onion and millet and stir-fry quickly, then turn off the heat and put on a plate
