1. Soak the clams in clean water for 2-3 hours.
2. Rinse the soaked clams repeatedly, pour them into a pot of hot water and cook until the shell opens, remove them and place them on a plate.
3. Beat the eggs, add salt, cooking wine, and camellia oil and stir well. Pour in warm water and stir well.
4. Pour the egg mixture into the plate with clams, and sprinkle some chopped green onion.
5. Cover with insurance film and put it in a boiling pot, steam for about 8-10 minutes, pour in a small amount of fresh soy sauce after steaming.
Tips:1. Steam and cook without plastic wrap, there will be small bubbles on the surface of the custard.
2. In the process of blanching the clams, pay attention to the opening of the shell and start preparing to pick them up. If the cooking time is long, the clams will grow old and shrink.
