1. Wash and blanch clams
2. Rinse again
3. Shredded ginger, shredded chili, chopped green onion
4. Stir fried clams
5. Pour appropriate amount of white wine, stir-fry the light soy sauce evenly, add a little salt, add some blanched clams and boil until the soup is dry.
6. Put the chopped green onion, mix well, and get out of the pot.
Tips:The silt can be washed away by blanching the water.
Save a bowl of boiled clams.
Liquor can remove the fishy and fragrant.
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