material

Ingredients: live shrimp, flower clams, cabbage leaves, fungus, flour, tomatoes, ingredients: green onions, ginger, broth, salt and pepper.

method of work

Soak black fungus in advance, slice onion and ginger, dice tomatoes and shred cabbage.

Remove the shrimp line from the live shrimp, put it in a pot and blanch it, then take it out for later use.

Put the flower clam in a pot and blanch it. Take it out as soon as you open it. Take off the clam meat, put it in boiled clam water, stir it clockwise with chopsticks for 3 minutes and take it out. (The purpose is to keep the fresh taste of clams and remove the sand. )

Leave the boiled clam soup for 10 minute to precipitate, and then pour the clear soup into the plate for later use.

Put the flour into a large bowl, gradually add the water into the flour, and stir it into a knot with chopsticks.

Stir-fry chives and ginger in oil pan, add diced tomatoes and stir-fry for 2 minutes, then add water, black fungus, clam soup and broth to boil.

Put a knot in one's heart in the pot and stir with a spoon to avoid adhesion. After boiling, add fresh shrimp and cook for 2 minutes. Finally, add clam meat and shredded Chinese cabbage and turn off the heat immediately. Season with salt and pepper.