Fresh clams for cold dish: 600g of clams, red chili pepper1 piece, green onion 1 piece, garlic 3 cloves, fresh ginger1 small block,soy sauce2 teaspoons, cooking wine 1 tablespoon,salt1 teaspoon,sugar1 teaspoon,monosodium glutamate (MSG)a little,recipe websiteDirections for cold dish clams:1. Place the clams in salt water to expel sand, then wash with clean water.

Wash and chop garlic and ginger into fine pieces;

wash and finely chop green onion;wash red chili pepper, remove the stem and cut into small cubes;2. Add half a pot of water to a pan, put in clams, cook over low heat until the clam shells slightly open, then use a fork to remove them.Stir in cooking wine, sugar, soy sauce, garlic, green onion, and red pepper cubes.

Add half a pot of water to the wok, place the clams in, and cook over low heat until the clam shells just open; use a fork to remove them.Mix in rice wine, sugar, soy sauce, garlic, green onions, and red chili peppers, stirring until well combined.