1. Prepared ingredients.
2. Bring water to a boil, add clams and cook.
3. Finely shred the meat, add salt, cooking wine, pepper, cornstarch and stir well and refrigerate for half an hour in the refrigerator. The clams are shelled and the clam meat is cleaned of mud.
4. Chop green onions and ginger.
5. Heat the pan with cold oil, stir the chives and ginger.
6. Add pork shreds and stir fry to change color.
7. Add the clam meat and stir-fry well.
8. Add potato flour.
9. Soy sauce, dark soy sauce, sugar, a little water and stir fry evenly.
10. Bring to a boil, just sprinkle some chopped green onions.
Tips:The clams should not be blanched for long, as the meat is too old to affect the taste.
