1. Heat oil in a pan, add garlic slices, green onions, peppers and onions until fragrant
2. Add Pixian bean paste, chili powder, pepper, ginger powder and sugar and saute until fragrant
3. Pour in the washed clams and spit out the sand, quickly stir-fry, pour in the cooking wine and stir-fry a few times after opening the mouth, and then serve.
Tips:1. For clams, buy the "hand-picked clams" with a pattern on the surface, and spit out the sand in the water in advance.
2. The clam meat is easy to cook. It is basically mature when you open it, so don't fry it for too long. The meat will become hard and taste less tender.
3. The clams themselves have the salty taste of sea water, and there is also salty taste in the Pixian bean paste, so there is no need to add salt. If it is not fresh clams, if they have been soaked in fresh water for too long, add a little salt as appropriate to enhance the flavor.
4. Cook some white wine before it is out of the pot and it will be more fragrant on the side of the pot.
5. Cooking wine is easy to volatilize when exposed to high temperature. After the clams have opened their mouths, add the cooking wine to remove the smell.
6. If the sauce is too dry and difficult to fry, you can add one or two spoonfuls of water instead of adding too much. Because after the clams open, there will be a little water in the shell.
