1. Wash all the ingredients and cut them for later use
2. Put the clams in a pot of warm water and blanch until they open
3. Take it out and rinse to wash away the sand in the shell
4. Heat the pan with cold oil, add the green onion, ginger and garlic until fragrant, add the Pixian bean paste and stir-fry, then add the red and green peppers and carrots and stir-fry evenly
5. Then pour in the clams, then add cooking wine, light soy sauce, and oyster sauce in turn and stir well.
6. Finally, pour in sugar, salt and coriander, stir-fry well and out of the pot
Tips:Light soy sauce, oyster sauce, and bean paste all have a salty taste, so use less salt!
