Soak clams(lala) in saltwater for two or three hours to ensure clams thoroughly clean, rinse with water, drain and set aside.
Boil clams until shells are open, drain and set aside.
Wash fermented black bean with water, drain and smash it.
Add oil into Buffalo Pro Chef Plus, add in onion, garlic, fermented black bean, ginger, and half of the scallion. Select “Stir Fry” function, tilt the pot and cook with preset time.
Add in clams after 3-5 minutes, pour the clams into the clams, tilt the pot, cook until fragant, pou in Shaoxing wine, seasoning, and red chili then continue cooking.
Tadd in the remaining scallion, thicken sauce with starch water; serve with coriander.