1. Haihong puts the shells together in the water to boil, cooks until the shells open, remove the shells, remove the internal organs, and clean them. Thaw and clean quail chicken.
2. When buying the mussel, let the stall owner handle it, and come back to wash the slices.
3. Slice ginger and cut chives into sections.
4. Heat in a casserole over medium-low heat, add a little cooking oil, and stir-fry the ginger for a fragrant flavor.
5. Add the clam meat and stir fry a few times.
6. Add the sea rainbow meat and continue to stir fry.
7. Add a bottle of white wine to get rid of the fishy.
8. Put in the quail chicken.
9. Add an appropriate amount of water to a boil over high heat.
10. Remove the floating foam.
11. Turn to low heat and add green onion, simmer for more than an hour, simmer until the quail chicken is soft and rotten, add salt and chicken essence.
12. The soup is simmered into milky white and ready to be served. The soup is delicious, nourishing and beautifying.
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