1. Prepare all the ingredients.
2. Remove the old roots of enoki mushrooms, wash them, blanch them with boiling water, and set aside.
3. Japanese tofu is also blanched in boiling water for later use.
4. Boil the clams with all the mud and sand in boiling water for 2 minutes.
5. Cook until you open your mouth, remove it, and rinse again.
6. Pour oil in the wok and sauté the scallions and ginger.
7. Pour the prawns and stir fry for a while.
8. Add cooking wine and stir fry until fragrant. Turn off heat.
9. Add water to the casserole, pour in the fried prawns and cook for 3 minutes.
10. Pour the oily tofu skin, sliced Japanese tofu and enoki mushrooms and boil.
11. Add clams.
12. Then add the washed spinach.
13. Add salt and pepper to taste.
14. Pour in a little sesame oil.
15. Turn off the heat after boiling.
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