Boil the sea clams.Prepare the ingredients: 300 grams of sea clams, ginger (a little), garlic cloves (a little), and green onions (a little).Dashi for blanching the sea clams.Cooked soy sauce (one tablespoon)Sugar (1/2 teaspoon)Vinegar (1 tablespoon) and a little sesame oil, a little oyster sauceBlanching method for sea clamsSoak the sea clams in water with oil for one day to remove sand.Rinse the sea clams in salty water for half a day, then wash them by hand several times and clean them thoroughly with a brush.Place ginger slices in a pot of water.Boil until all the sea clams open their shells; take out the meat after it cools slightly.

　　 A comprehensive cooking recipeSteps to make blanched sea clams:
1. Soak the sea clams in oil-infused water for a day to remove sand.
2. Rinse the sea clams with salty water for half a day, then wash them by hand several times and clean them thoroughly with a brush.
3. Put ginger slices in a pot of water.
4. Boil until all the sea clams open their shells; take out the meat after it cools slightly.Cooking method for stir-fried dishes

　　   
5. Cut the white part of the green onion, ginger, and garlic into fine pieces.
6. Mix the finely chopped scallion, ginger, and garlic with soy sauce, sugar, vinegar, sesame oil, and a little oyster sauce in a bowl.
7. Clean some green onion leaves by rinsing them in water to make curly garnish.
8. Arrange the washed green onion strips on the edge of the plate, then place the sea clam meat, and serve with the prepared sauce.
9. Alternatively, you can pour the sauce directly over the sea clam meat before serving.