1. Add water to the basin and add a tablespoon of salt. (Dosage outside the list of ingredients)
2. Stir with chopsticks to fully dissolve the salt, put the clams in, and let stand in the shade for more than 2 hours. (In a hurry, you can drop some sesame oil to let it spit sand quickly)
3. Prepare kelp and other accessories (the kelp is sent and washed in advance, milk and salt are not taken in this picture).
4. Wash the green onions and cut into chopped green onions for later use.
5. Cut the ginger into filaments and set aside.
6. Cut the kelp into slices of the size you are accustomed to.
7. Boil water in the pot and add cooking wine after the water is boiled.
8. Add half of the ginger shreds.
9. Put in the washed clams.
10. Boil on high heat for about 30 seconds. When the clams begin to open their mouths, they are quickly taken out for use.
11. Put enough water or stock into the soup pot and add seaweed and ginger.
12. After the water is boiled, turn off the heat and continue to cook for about 5 minutes, and season with salt.
13. The clams after being blanched.
14. Add whole milk to a boil over high heat, add chopped green onion.
1. The clams must be soaked in salt water in advance to let them spit out the sand completely. You can change the water several times when there is plenty of time.
2. Adding milk is to make the soup more delicious and nutritious, and the color of the soup is more beautiful. If there is broth or bone broth at home, you can directly add broth or bone broth, and the milk in the formula can be removed.
3. The blanching time should not be too long, as long as one of the mouths can be fished out.