1. Soak Meretrix meretrix in light salt water to spit out the precipitate, and add tap water filtered by a filter cup to the pot.

2. Cut the shallots into sections, put them in the pot with ginger slices and bring to a boil.

3. Put the clams into the pot, continue to cook with high fire, and take out the cooked clams for use.

4. Take the ginger slices and shallots out of the pot, pour the soup into a large bowl and let it stand for clarification.

5. When the soup is clear, dig the ball with a ball digger.

6. Restart the pot and slowly pour the clarified clam soup into the pot. Don't pour soup with sediment at the bottom of the container into the pot.

7. Add the melon balls and add salt, and cook over medium heat until the melon balls are translucent.

8. Then put the mussel meat into the pot, turn off the fire after the fire boils, put it into the soup bowl, and sprinkle some chopped green onion.