1. Wash the clams and raise them in the basin to spit sand (change the water several times during the period)
2. Add water, cooking wine and a few slices of ginger to the pot. After the water is boiled, add the clams and blanch it to the opening and then remove it (the ones without openings are usually dead before blanching)
3. Open up and drain into the deep dish
4. Beat one egg with a little salt
5. Add about 1.5-2 times of water and stir well
6. Pour the egg mixture into a deep dish and sprinkle a little chopped green onion (heat the water in the steamer when preparing the egg mixture, don't scald it, just warm it)
7. Put it in the pot and steam until the egg is congealed (about six or seven minutes after the water boils)
8. Add a few drops of cooking wine, a little soy sauce and a little sugar to make it fresh
