As a person who grew up in the north since childhood, I can’t tell the difference between flower clams and flower beetles. In my eyes, they belong to the clam family. There are few kinds of shells in the northern mainland. The most common one is the flower clam, but in the past, the flower clam always hid a lot of sediment. It was troublesome to clean, but it was more troublesome to eat. It was careful, but there would still be sediment to the teeth. In short, it was uncomfortable. I was not good at aquatic products, so I gave myself an excuse to be lazy.

Ingredients

500g clam
1 screw pepper
1 red pepper
1 pinch of leek
4 parsley
1 tablespoon bean paste
Moderate yellow rice wine
A little clam soup
Appropriate amount of vegetable oil
1 ginger
4 cloves garlic

Directions

Step 1
After buying the clam, gently scrub it with cold water for two or three times to remove the impurities on the surface of the shell, then soak it in cold water, put a little salt and a few drops of sesame oil, stand still and let the clam spit sand;

Step 2
Leek, coriander, green and red pepper can be cleaned, and the variety can be adjusted, put or not put;

Step 3
Cut the leek and coriander into inch sections, cut the green and red pepper into two pieces vertically, and shred them respectively. The pepper seeds can be removed or not. I think it tastes more like pepper if kept;

Step 4
Cut the leek and coriander into inch sections, cut the green and red pepper into two pieces vertically, and shred them respectively. The pepper seeds can be removed or not. I think it tastes more like pepper if kept;

Step 5
Boil a pot of water. After the water boils, put the clams into the pot, cook them until all their mouths are open and remove them; Keep the soup. You can drink it directly when it's warm. You can also cook soup and noodles. It's very delicious. Set aside half a bowl to fry clams for a while;

Step 6
Cool the oil in a hot pot. First fry a spoonful of bean paste over a low heat to get the red oil, and then pour the minced ginger and garlic into the pot to stir fry to get the flavor;

Step 7
Put the green and red peppers and clams into the pot and stir fry at the same time. Because the bean paste is very salty, there is no need to sprinkle salt. Just pour a little yellow rice wine and a little scalding of the clams. Stir fry evenly so that the bean paste is evenly wrapped with the clams;

Step 8
Before coming out of the pot, sprinkle leek and coriander into the pot, turn off the fire, stir fry a few times, and come out of the pot.