Clams are a type of common seafood that is also very common in the market. Their meat is very tender, and they have very hard shells on the outside. When eating, you need to crack the shell to eat the meat inside. Stir-frying clams with scallions and ginger has a unique aroma. Below is an introduction to the method.

1. Brush and clean the clams, place them in a bowl, add water and a little fine salt, mix well, soak for 2 hours to let the clams expel all the mud and sand, then rinse with clean water, and remove them.

2. Wash the red bell peppers, peel and cut into cubes, and wash the scallions, then cut into segments.

3. Heat the pan and add oil, then stir-fry scallion slices and ginger slices until fragrant.

4. Add the clams and stir-fry quickly over high heat until the shells open, then pour in cooking wine, add red bell pepper cubes and fermented black bean paste, and stir-fry for 2 minutes.