1. Wash the tomatoes, peel the green onions and wash the ginger.
2. After soaking the clams and spitting in sand, rinse them with clean water repeatedly.
3. Tear the cabbage into slices by hand, cut the tomato into pieces with a knife, and shred the green onion and ginger.
4. After the pot is heated, pour peanut oil and heat, fry the pepper and star anise on low heat, then sauté the scallion and ginger on high heat.
5. Add the diced tomatoes and continue to fry for a while on high heat.
6. At this time, add light soy sauce and seasoning.
7. Add some salt to taste.
8. Continue to stir-fry on high heat until the tomatoes are soft, add the torn slices of cabbage, and continue to stir-fry for a while on high heat.
9. After seeing the cabbage broken, pour an appropriate amount of water into the pot.
10. After boiling on high heat, continue to simmer for about 10 minutes on medium heat.
11. Add the washed clams at this time.
12. Cover the pot and bring it to a boil. After seeing all the clams open.
13. Add chicken essence to enrich the taste.
14. Turn off the heat and sprinkle with chopped green onions.
Tips:The tomatoes must be boiled so that the soup tastes good. After the clams are boiled, turn off the heat. Do not cook for too long, so as not to affect the taste...
