Raw material:

       Clams 400g,Laoganma oil chili60g,20g celery stalk, 60g vegetable oil, 5g ginger, 5g garlic, 10g dried chili, 6g chives, 5g soy sauce, 5g vinegar, 2g sugar, 2g monosodium glutamate, 2g salt, 150g water.

How to do it:

       1. Wash the clams and set aside. Cut the celery stalks into sections, shred the ginger, slice the garlic, cut the dried chilies into sections, and cut the chives into small sections.

       2. Heat the vegetable oil until it is cooked. Add the dried chili peppers, shredded ginger and garlic slices to the pot and sauté until fragrant. Add the clams and stir-fry for 10 seconds. Add the celery stalks and water and simmer for about 1 minute. Add the Laoganma oil chili pepper, soy sauce, Stir-fry vinegar, sugar, MSG, salt, and chives for 20 seconds and serve.