1. The materials are ready; the clams are kept in salt water for 2 hours to let them spit out the mud and sand
2. Chop chili, garlic, and green onions; heat oil in a pot and cook until 7 or 8 layers are cooked and sautéed garlic
3. Put the clams in high heat and stir fry until all open
4. Add millet pepper and stir fry for a while, sprinkle with chopped green onion.
Tips:The millet pepper is really spicy. I was afraid that it would be too spicy to cover up the salty taste of the clams, so I put it at the end~
