|Clam 1 kg|
|Sichuan spicy hot seasoning half|
|1 tablespoon of Korean hot sauce|
|Appropriate amount of Taiwanese rice wine|
|Proper amount of oil|
Wash clams and set aside
Pour the oil in the pot, after the oil is hot, pour the hot and spicy seasoning (Pixian bean paste in the house), pour the red oil into the small fire in the pot, add a tablespoon of Korean spicy sauce, stir evenly, and put the clams. Stir-fry for a few times, add some sugar and continue to stir-fry, then cook some Taiwanese rice wine, gurgle for 1-2 minutes, add cumin and stir-fry a few times, then you can get out of the pan.