1. Put cold water in the pot and pour the washed and muddy clams.
2. Cook until the clams are all opened and remove.
3. Filter and settle the boiled Huaha soup for later use.
4. Peel the clam meat and clean the sand.
5. Add the eggs and mix well.
6. Put oil in the pan, 70% hot, pour in the clams and fry them until golden on both sides, set aside.
7. Pour the filtered and settled Huaha soup into a pot to boil, and put in the flower clams.
8. Pour the stirred batter into the pot
9. Season with salt.
Tips:1. Soak the fresh clams in light salt water for 20-30 minutes to make the silt spit calm.
2. Use cold water to boil flowers.
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