Clam Soup
1.
Deal with the flower clams that you just bought home. If you want the clams to be awkward, you can ask the seafood boss for some seawater, go home and raise them for two hours, and then rinse them out again to solve the problem. Heat the oil, add the green onion and ginger until fragrant, pour in the sliced tomatoes and fry until thick.
2.
When the tomatoes are thick and viscous, pour in a proper amount of water.
3.
Add the clams, cook until the clams just open, add salt and oyster sauce to taste.
4.
When it comes out of the pot, just sprinkle a little chopped green onion.
Tips:
Minger's summary: 1 If you want the clams to be stubborn, you can ask the seafood boss for some seawater, go home and raise them for two hours, and then rinse them again to solve the problem.
2 The taste of this soup is mainly fresh, so use less oil, just a few drops.
3 If you like a richer taste, you can put some coriander and sesame oil.