Soak the clam in salt water in advance to spit sand, and wash it for later use. Put the ginger slices into a pot, boil a pot of hot water, add the clams when the water boils, turn off the fire as soon as the clams open their mouths, pick up the clams and let Tang Jing put them down. Wash and peel the loofah and cut it into hob blocks. Add oil to the pan, stir-fry the loofah in the pan until the color fades, and turn off the heat. Pour the precipitated clam soup into the fried loofah and bring to a boil. Finally, add the clam, add salt and seasoning, and take the pan. Because clams have the nickname "the freshest in the world", the salt in this soup can be added less.

Meretrix meretrix can soak sand with cold water and a small amount of cooking oil in addition to salt water. Vegetable oil can directly isolate the air, so that Meretrix meretrix can spit sand quickly due to lack of oxygen. The same method can also be applied to other shellfish spitting sand. Loofah should be cut and fried now, otherwise it is very easy to oxidize and turn black. To cook soup with loofah, you can fry the loofah first, and then add the boiled soup, so that the loofah will not turn black easily. The scalded clam must be allowed to stand and precipitate, so as to ensure that there is no gravel in the last delicious soup.

Peel the loofah and cut it into hob pieces, leaving half of the fragrance to cut. Wash the clams with fine sand, boil them in a cold water pot until their mouths are open, take a bath and wash them for later use. Deliberately cooked clam stock. Put half cold water and half clam stock in the pot. Add ginger slices. Then add the chopped loofah, clams and black pepper, crush a small amount of carved wine to remove the fishy smell, cook until the loofah is perfect and crisp, and then gradually season. Season with salt and chicken powder, sprinkle with fragrant garlic and serve. Clam must buy fresh, fresh, it will open its mouth and sprinkle water. Don't buy a closed one, it may be dead.

Removing sand from clams is very simple. Add a little sesame oil and a little salt and soak for an hour or two. Just wash it a few times. The pure and authentic way is to wash the clams first, pat them with cold water and cook them. As soon as the clam opens its mouth, it will be fished up immediately, otherwise it will not taste good if it is cooked for a long time. You don't have to pour out the water to cook clams. Put some ginger oil in the loofah, add some salt when the melon is ripe, and then cook the clams together, which is perfect. No chicken essence or anything. The clam and towel gourd soup cooked in this way is delicious.