Clam and Winter Melon Soup
1.
Prepare the raw materials
2.
Wash winter melon and peel off, cut green onion into circles, slice ginger, wash and clean clams
3.
When the oil is in the pan, enlarge the onion and ginger slices and stir fry
4.
Stir fry the scallions and ginger until fragrant, then pour in the clams and stir fry
5.
Boil the rice wine, stir-fry for a while, serve and set aside
ps: The clams here do not need to be stir-fried to the opening, just a little pre-treatment
6.
Clams
7.
Pour a small amount of oil in the pot, put the remaining green onions and ginger slices into the pot, stir fry to get a fragrance
8.
Add winter melon and stir fry
9.
Add appropriate amount of water, turn to low heat after high heat, cover the pot, simmer until the winter melon is soft and rotten
10.
After the winter melon is boiled until it can be easily dazzled with chopsticks, pour the clams back into the pot, cook until the clams are open, and season with appropriate salt.
11.
The salty and fresh taste, the clam meat is very biting, and the winter melon has a fine taste, which is very curious~
Tips:
The main purpose of clam frying for the first time is to remove the fishy smell of seafood, because winter melon is more difficult to cook. If you fry the clams first and then cook the winter melon, it is likely that the winter melon is not cooked yet, and the clams are already old~
