2. Wash the small dish with salt water and dry it.

3. Put the clams into the pot and cook until the mouth is open.

4. Remove the clams.

5. Cut the Chinese cabbage into sections and prepare minced onion and ginger.

6. Drain the oil after the pot is hot. After the onion and ginger are sauté ed, pour in the cabbage and stir-fry until soft. Then pour in the soup cooked in front and stew until the cabbage is cooked.

7. Stir-fry the clam meat and clam shell together for a while, and then season.

8. The pot can be loaded.