1. Soak the yellow clams in light salt water for more than 1 hour.
2. Cut the ginger into filaments and set aside.
3. Cut the green onions into thin strips for later use.
4. Cut the pepper into shreds and set aside.
5. Pour oil into the pot, stir-fry the peppers on low heat, add green onions and ginger.
6. Pour in the yellow clams, fry all the openings on high heat, add a little sugar, pour in the cooking wine, and leave the pot.
Tips:1. Seafood has a natural umami taste, so you don't need to put too many seasonings.
