1. Prepare fresh yellow clams and wash them with clean water several times, then add a little salt and soak them in light salt water for about 30 minutes, so that the sand in the yellow clams can be discharged.
2. After the yellow clams are soaked, clean them a few times, and then prepare the wok, and pour the washed yellow clams into the pot. There is no need to add any ingredients in the pot. Use high heat, cover the pot, and simmer for about 4 minutes.
3. Suffocate the yellow clams until they are fully open. Don't pour out the soup. If there is a sieve, pass it through a sieve, then put it in a small bowl, let it cool, and set aside.
4. Prepare 3 eggs, add a little salt, beat the eggs with chopsticks, and then add the broth after cooling. If the amount of broth is not enough, you can add an appropriate amount of water. Here the ratio of egg to water is about 1:2 , 3 eggs need to add about 200ml of water. After adding the soup, use chopsticks to mix it again, and then pass it through a sieve.
5. After the egg mixture is mixed, cover it with plastic wrap, and then use a toothpick to pierce some small holes on it to facilitate ventilation. Then put it in the steamer, steam for about 5 minutes after airing, until the top of the egg liquid is fixed.
6. After the egg custard is shaped, insert the pre-processed yellow clams into the egg custard evenly, cover with plastic wrap, and steam it in a steamer for about 5 minutes.
7. After the yellow clam eggs are steamed, top with a little light soy sauce and sprinkle some chopped green onion to eat. If you like this approach, try to learn it!
