1. Preparation materials: 1 Pleurotus eryngii; 6 duck feet, 250g clams, 1 piece of bacon
2. Boil a pot of water to blanch the duck feet and sliced bacon
3. Wash the blanched duck feet and bacon
4. Put the duck feet, bacon, green onion knot, and ginger slices in a casserole
5. Add appropriate amount of water (about 1000ml)
6. Add 1 tablespoon of cooking wine, bring to a low heat and boil slowly for about 1.5 hours
7. Add the sliced eryngii mushrooms and continue boiling for half an hour.
8. Add clams washed with spit and mud
9. Cook until the clams are open, add salt to taste and serve. . .
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