Stir-fried clams with ginger and green onion

Overview

Simple ingredients bring simple deliciousness

Wash and cut all the raw materials, and soak the clams in salt water in advance to help spit out excess sediment
Heat oil in a pan, add shredded ginger and chili and stir-fry
Stir-fry until the ginger changes color a little, add the clams and stir-fry quickly
Stir-fry a few times and then pour in the juice mixed with light soy sauce and cooking wine
Pour in the juice and let it cook until the juice dries up. During this process, the clams will open their shells one by one. Because the light soy sauce and cooking wine are inherently salty, you need to taste each one first before seasoning
When the juice dries up, turn off the heat and add the green onions, stir-fry and then take it out of the pan and put it on a plate