1. Prepare the materials.
2. Soak the clams in salt water again, and then use a brush to clean the shells.
3. Beat the eggs, add 1:1.5 to the egg liquid and mix with water, add salt and mix well.
4. Pass the egg liquid through a sieve, and discard what is filtered out.
5. Add cooking wine, green onion, and ginger slices to the pot, add clams and cook.
6. Cook until the shell is slightly opened and remove it immediately. If there is still sand, it is best to wash it.
7. Place the clams in a steaming bowl; pour in the filtered egg liquid; wrap in plastic wrap and poke a few small holes with a toothpick.
8. Put it in the steamer and steam for 10 minutes.
9. Pour some sesame oil and soy sauce on the steamed custard, sprinkle with chopped red pepper and chopped green onion.
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