1. Prepare ingredients
2. Onion, pepper cut into pieces, mince garlic
3. Bring water to a boil in a pot, add the flower clams to blanch water
4. When the flower clam shells are opened, remove them and put them in the water to cool, remove and drain
5. Add oil to the pan and heat it up, add Korean chili sauce, minced garlic, and sauté until fragrant
6. Add onions and stir-fry the peppers evenly
7. Add the flower clams, salt, sugar, stir and stir evenly over high heat, then serve and serve
Tips:For blanching the flower clams, you can pick out the stale flower clams and fry them quickly. If they are fresh, they can be fried directly on high fire without blanching.
