5-minute Kwai vegetables~fried clams

1. Prepare the ingredients. Prepare a basin of clean water, put the oil clams in, add a few drops of cooking oil, and let them rest for 1-2 hours (allowing the oil clams to spit out the mud and sand).

2. Slice ginger, shred millet pepper and scallions into small pieces.

3. Prepare the sauce. In a small bowl, add 3 grams of starch, 1 tablespoon of chili sauce, 2 grams of white sugar, and an appropriate amount of water. Mix well and set aside.

4. All ingredients have been processed.

5. Heat up the pot and add cooking oil. Cut ginger and millet pepper and stir fry until fragrant.

6. Pour the cleaned oil clams into the wok and stir fry until slightly open. Add scallion and ginger cooking wine, cover and simmer for a while.

7. Pour in the sauce and continue stir frying until all the clams are open and the sauce is sticky.

8. Sprinkle with chopped scallions.

9. Finally, put it on the table and enjoy it.

10. The meat is fresh and tender, and it tastes delicious when in use.