1. Rinse the clams you bought in cold water several times and soak them for 15 minutes.

2. The soaked clams need to be blanched, add water to the pot, add cooking wine, bring the ginger to a boil, add the clams, turn off the heat when it boils, take out the pure water and rinse well 3. Crack the eggs into a utensil and add an appropriate amount of salt.

4. Add purified water and break it up with chopsticks.

(The water ratio is 1:1.5) 5. Sieve through a fine sieve into a deep-mouthed utensil. 6. Place the open clams in the egg liquid.

7. Add water to the pot, put it in the steamer, and place the bowl on the steamer.