1. First cut the zucchini squash into slices, and slice the lean meat and ginger.
2. Heat the pan, add the ginger slices, pour in 1000ml of cold water, add the clams, and bring to a boil over high heat.
3. Add zucchini, boil and skim any floating bubbles on the surface.
4. Simmer for 1 minute and add the lean meat and seasonings.
5. Finally, add 5g of peanut oil.
Tips:When choosing clams, you should break them apart slightly to see if they are fresh;
The clams must be boiled in cold water, and it is best not to touch them in the middle, let them open the shell automatically;
Try to add as much water as possible, because the clams are afraid of sand, so when the soup is finally served, the soup at the bottom is usually left;
Clams are seafood with salty and umami taste, so try to put as little salt and MSG as possible.
