1. Clams are bought soaked in salt water.
2. Wash and drain the water before frying.
3. Finely chop garlic and cut green onion into flowers.
4. Heat up the wok, pour in the right amount of cooking oil, and saute the minced garlic and scallion.
5. Pour in the clams and stir fry.
6. Add the right amount of salt.
7. Then pour in the Daxi Da barbecue sauce.
8. Stir evenly and add a small amount of water.
9. Boil until the shells are open and the soup is dried, and then rise from the pot.
Tips:1. This clam is too big, especially the shell is very thick, it takes a long time to cook, and after it is boiled, the juice inside is very viscous, so you need to add some water to it, so that it won’t stick to the pan.
2. Daxida's sauce has a salty taste, so be careful when adding salt.
3. Shell stuff must be cooked, it doesn’t matter if you cook it for a long time.
