1. Materials are ready. Boil water in a pot, add green onion, ginger and garlic in the water to a boil. Put the white clams in the blanching water, after the shells are opened, put them in the plate.
2. Beat two eggs well.
3. Add 1.5 times the cold water to the egg liquid, and stir evenly with a little salt. Then sift and pour it into a clam dish.
4. Do not leave the egg bubbles in the sieve.
5. Wrap it with plastic wrap and let it steam for 15 minutes.
6. I wanted to use steamed fish soy sauce, but when I ran out of it at home, I used Lee Kum Kee's cold sauce instead. Add some sesame oil and sprinkle with mint.
