1. Wash the clams and put them in a bowl, add water and 1 teaspoon of salt, and let stand for 3 hours to let them spit out the mud and sand
2. Add ginger shreds in a pot under cold water and pour clams
3. Cook on medium heat
4. Remove and put in a bowl for later use
5. Prepare two eggs
6. Add the right amount of salt to beat the eggs
7. Separate the clams from the soup
8. Pour the clam soup into the egg liquid to fully break up (there will be a little silt at the bottom of the bowl, do not pour all the clam soup into the egg liquid)
9. Strain the egg liquid into another bowl
10. Cover with plastic wrap to prevent water vapor from entering the bowl and poke a few small holes with a toothpick.
11. Bring the water to a boil, cover the pot and steam for 8 minutes.
12. After steaming, simmer for a while, put the clams into the custard one by one
13. Sprinkle with chopped green onion and drizzle with a tablespoon of Lee Kum Kee steamed fish soy sauce and sesame oil
14. Delicious clam steamed egg
15. Let's eat π
Tips:1 teaspoon is the spoon in the seasoning bottle
2. 1 tablespoon is our usual soup spoon
3. It is not recommended to steam the clams together with eggs to prevent the clams from being tender.
4. Don't pour out the clam soup and add egg liquid to make it more delicious
5. There is no need to add MSG to this dish because the clams themselves are very delicious
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