1. First prepare all the ingredients, soak the kelp in advance until soft, pick and wash the soybean sprouts.
2. After the flying clams are rinsed with clean water, add a little salt and cooking wine to soak for half an hour to spit out the sand.
3. Cut the bean curd into wide strips, wash and cut the small onions in half.
4. Wash the kelp and cut it into wide slices. Cut the carrot into thick slices, chop onion and ginger into shreds, and cut coriander into sections.
5. Take a larger container and pour the chicken seasoning.
6. Add light soy sauce and appropriate amount of salt to taste.
7. Then pour in an appropriate amount of cold boiled water, mix and stir, and the soup is ready.
8. Pour the right amount of water into the Maxim micro-pressure pot, add the right amount of salt, and put the kelp in first.
9. Cover the pot and bring to a boil on high heat, then turn to medium heat for 5 minutes.
10. Add carrot slices and continue to cook until.
11. When the carrots become soft, remove cold water with the kelp.
12. Blanch the bean chips, soften them, and remove the cold water.
13. Add the soybean sprouts and cook for 2 minutes, add the small rapeseed and blanch until the color is broken, and remove the cold water.
14. Pour in an appropriate amount of water from another pot, add the washed flying clams, and add the chopped rape and ginger.
15. Bring the fire to a boil. When you see the clams open, you can turn off the fire and drain the water.
16. String the bean curd and kelp, small rapeseed and carrot with bamboo skewers.
17. Put the skewered skewers in a seasoning bowl, add soybean sprouts and flying clams, sprinkle with coriander, soak for 20 minutes and enjoy.
