clam

800g

pak choi

500g

(hen's) egg

two

ingredients

scallion

of appropriate amount

salt

of appropriate amount

sesame oil

of appropriate amount

edible oil

of appropriate amount

step

1. Clean the clams, put them in a pot, add some water to boil, and turn off the heat when you see the clams open.

2. Peel off the clams and put them in a bowl, leaving the water for boiling clams for a while to cook soup.

3. Wash Chinese cabbage and control the drying water.

4. Cut the Chinese cabbage into small pieces, blanch it in the water pot for a few times, then drain it with cold water.

5. Heat the pot, put proper amount of cooking oil, and stir-fry chopped green onion for fragrance.

6. Add blanched Chinese cabbage and stir fry for a while.

7. Pour the clam soup into the pot, and then see the amount of water and add some boiling water to boil for a while.

8. Add clam meat.

9. Stir well and cook for a while. It won't be long, or the clam meat will get old.

10. Prepare two eggs to break up.

1 1. Pour the egg liquid into the pot little by little, turn on the fire slightly to solidify the egg liquid, and add a proper amount of salt and sesame oil to stir evenly.

Tips

without