1. Put the clams in the water and add some salt to spit sand.
2. Cook the clams in a pot and take the meat.
3. Strain the original soup of boiled clams and set aside.
4. Mince pork.
5. Wash the green onion and mince.
6. Put the minced meat and scallion and ginger into a bowl, add salt, pepper, Meijixian, starch and a little clam soup and wring them in one direction.
7. Add the clam meat and mix well.
8. Wash the shepherd's purse and cut into the end.
9. Put it in the minced meat and mix well.
10. Take an appropriate amount of meat fragrant and hold it into meatballs with your hands.
11. Add the filtered clam soup to the casserole and bring to a boil.
12. Turn the fire down and put in the lion head.
13. Cover and cook for 45 minutes, add a little salt before turning off the heat.
Tips:The cooked clam soup must be filtered again to avoid silt.
The lion’s head must be boiled slowly over a low fire, as the lion’s head can be broken into pieces under high heat.
Add salt at the end.
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