What is the correct way to fry clams with fat sausage, red-cooked chicken and black beans?

What is the correct way to fry clams with fat sausage, red-cooked chicken and black beans? Stir-fried clams with black beans and peppers Ingredients: 500g of clams, pepper 1, pepper 1, 3 slices of ginger, cooking wine, Laoganma black bean sauce, salt and oil. Appropriate method: soak the clams in light salt water for 30 minutes, spit out the soil, and then take it out and drain it.

Pedicel and seed of green pepper, washed and sliced, washed and sliced with ginger. Add oil to the pan, heat it to 50% heat on low heat, and add lobster sauce and ginger to stir fry until fragrant. Pour in green and red pepper and clams, stir-fry, cook wine and stir-fry until clams open their mouths.

Braised chicken leg food: chicken breast; Light soy sauce, sugar, salt 5, soy sauce, shallots, ginger, cooking wine, spiced powder, cooking oil. Practice: Wash the chicken legs, control the moisture, pour them into a basin, add onion, ginger, cooking wine, five-spice powder, soy sauce and salt, stir, marinate for 30 minutes, take them out and drain them;

Put them into 60% hot oil one by one, fry them until dark brown, and take them out; The wok gets angry easily, so put some oil in it. After boiling, add sugar, soy sauce, salt, cooking wine, onion, ginger and appropriate amount of water. After boiling, skim off the floating foam and add the fried black pepper chicken. After the soup is boiled, simmer until crisp, remove the chicken pieces with black pepper and put them on a plate. When the original soup is sticky again, pour it on the black pepper chicken and serve it on a plate.

Dried flat fat sausage food: 500g fat sausage, 1 root shallot, 1 bell pepper, 2 shallots, a small piece of ginger 1, 1 tablespoon soy sauce, 2 teaspoons pure grain wine, 5g garlic, 2 star anise,/kloc-0.

Practice: put the fat sausage in a pot, add soy sauce, water, a small amount of pure grain wine, onion and garlic, star anise, cinnamon, galangal, 1 teaspoon salt and sugar, and marinate for 40-60 minutes;

Pickled fat sausage can be poked in and fished out with chopsticks; Slice the pickled sausage, put it in a pot and dry it without oil; Stir-fry until the sausage skin is slightly curly and yellow and oily. Take it out for later use, leave the bottom oil in the pot, and add the onion to stir fry; Stir-fry until the onion is loose, move the onion to the side of the pot, add the onion, garlic and dried pepper and stir-fry until fragrant, add the fat sausage and pepper and stir-fry, and finally add 1 teaspoon salt to taste.