1. Let fresh clams spit out the sand, rinse them with clean water, and drain them for later use. At the same time, add a proper amount of pure water to the enamel pot, add cooking wine, ginger slices, wait for the water to boil, and put the fresh clams into the pot. After the clams open, take them out for use. The soup of cooked clams is set aside.
2. Heat an enamel pot over medium heat, drip a little cooking oil, add ginger slices, and green onions until fragrant.
3. When the green onion and ginger are fragrant, add winter melon and stir fry.
4. Then add the clam soup, turn to medium-low heat and cook for 5 minutes (do not pour the last bit of clam water completely to prevent sand on the bottom).
5. Remove the lid of the pot after 5 minutes, pour in the spare clams, cook on high heat for 3 minutes and turn off the heat. Sprinkle salt, green onion, and sesame oil to taste before serving (you can also add appropriate amount of pepper according to personal taste).
Tips for making love from a kitchen:
When you buy clams, you must let them spit sand. You can add sesame oil or add some salt during the process to speed up spitting.