Stewed Hashima with Papaya and Bird's Nest
1.
Put the snow clams in a deep bowl, put 2 slices of ginger, and soak in water for more than 7 hours.
2.
Put 2 slices of ginger in a small pot. After the water is boiled, pour in the soaked snow clams and blanch them for 20 seconds, then remove them for use.
3.
Soak and wash the bird's nest and wolfberry.
4.
Cut the papaya in half and remove the seeds.
5.
Pour the syrupy water into the cleaned papaya cup, add bird's nest, snow clams and wolfberry. Put it in the middle of the steamer.
6.
The steamer selects the normal steaming mode, 100 degrees, steaming for 30 minutes. Just take it out after cooking.