1. Rub the clams with salt several times.
2. Put 1 slice of ginger in the pot and bring to a boil, add the clams and blanch them to the opening, immediately take them out and rinse them.
3. Shred ginger.
4. The coriander has been cut into sections.
5. Mince garlic.
6. Heat oil in a pot, add minced garlic and ginger to the pot to taste.
7. Pour in the clams and stir fry a few times.
8. Pour in rice vinegar and mix well.
9. Add salt and mix well.
10. Add the coriander, turn off the heat and use the residual heat to stir fry a few times.
11. Stir-fry until the coriander is soft and out of the pan.
Tips:The clams are blanched in advance, which can effectively remove the mud and sand, so that the taste is good.
