1. Wash the clams and soak them in light salt water for half a day, remove the sand, wash and set aside
2. Cut green onions into small pieces; put ginger slices in a pot of cold water to boil, drip a little cooking wine, and pour in the clams. When you see a mouthful of clams, take them out immediately. (The shell is separated)
3. Pour some steamed fish soy sauce, sprinkle in the coriander, and finally add hot oil and stir evenly.
