1. A pack of dried snow clams
2. Unpacking is usually sealed in a vacuum bag
3. A bag of 3 snow clams
4. Take one and soak it in pure water for two hours
5. Tear off the black fascia, then change the water and then soak for ten hours, and then change the water two or three times in the middle
6. After the snow clams are soaked for six hours, cut off the outer membrane of Bai Yanzhan
7. Soak the Bai Yanzhan in pure water for two hours
8. Use a small camera to pinch out the more obvious fluff, it doesn’t matter if it’s too small
9. Tear into thin strips along the texture
10. Then let it soak for 4 hours and then filter it out. You can change the water once or twice in the middle.
11. Filter out the soaked snow clams
12. Pour the soaked snow clams and bird's nest into the stew pot
13. Add rock sugar
14. Add doubled pure water, about eighth full of the stew cup
15. Cover the lid and put it in the pot. Fill the pot with water to about one-third of the stewing pot.
16. Cover the pot and boil on high heat, turn to low heat, and simmer for another 30 minutes
17. Papaya, peeled and seeded naan, hollowed out as a container
18. Put the papaya on the steaming grid, add water to the pot, spoon the snow clams and bird's nest in the stewing pot into the papaya, cover the pot, boil on high heat and simmer for 15 minutes before taking out.
