Clam Stew
by Yueyue Yushi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. After scrubbing the clam shells, put it in a pot, add an appropriate amount of water, cook the ginger slices until the clams open, and remove them. Reserve the water for cooking the clams for later use.
2. Put the cooked clams in a heat-resistant container.
3. Add appropriate amount of salt to the eggs (a little less than stir-fry, add steamed fish soy sauce after steaming), add in the cold clam water (the ratio of egg to water is 1:1.5 is better), stir well.
4. Sift the egg liquid into the clam container.
5. Cover with plastic wrap, cook in cold water, and steam over medium heat for about 10 minutes.
6. After being out of the pot, top with some steamed fish soy sauce. It can also be topped with sesame oil.
Tips:When cooking clams, fish out the first ones, otherwise the meat will get old.
