1. Put the clams in salt water to change the silt and wash them
2. Put clear water in the pot, at least submerge the clams, add 1 teaspoon of salt, boil the water and add the washed clams. When you see that the clams are almost open, turn off the heat immediately.
3. Cool slightly, remove all the clams, clear the soup and set aside, separate the clam meat from the shell, and put all the clam meat into the clam soup
4. Cut the pork belly into thin slices. Put an appropriate amount of vegetable oil in the pot, sauté fragrant, add minced ginger, pork belly slices, stir-fry the pork belly to change color, a small amount of oil will come out, add 1/2 tbsp light soy sauce, stir fry
5. Pour in clam meat and clam soup. Spare two eggs
6. When the soup in the pot comes to a boil, beat in the egg liquid, add a little chicken essence, 1 teaspoon salt, and season
7. Wash the leeks and cut them into five-millimeter sections, put them in a container, and pour the boiled soup into the container that has been filled with leeks. Serve noodles in braised soup
8. Boil water in a pot, add the noodles, and when the noodles are mature, put them in a bowl of cold boiling water for a while
9. Take out the noodles, put them in a bowl, pour the braised soup, you can eat the noodles with a big mouth! Don’t be afraid of trouble, you can deep-fry a little meat with sauce, it’s also great
