1. Take an appropriate amount of snow clam (it will bloom after soaking) and remove impurities.

2. Soak the snow clams in clean water, changing the water several times. I usually soak them overnight until the next day, until they become white cotton balls, and then pick out the curly intestines or white solid pieces. If it is not handled properly, it will have a fishy smell. The method is to use tweezers to pick up the fascia and bloodshot fibers.

3. Use a knife to scrape out some ginger meat from the ginger block, add water to soak it into ginger water, and stew the snow clams with ginger water to remove the fishy smell of the snow clams. The concentration of the ginger water can be adjusted according to personal preference. I prefer strong ginger water. Yes, eating more ginger in the cold season can also prevent colds.

4. Cut the papaya, remove the pulp, and make a papaya cup. Put the processed snow clam, ginger water, and rock sugar into the papaya cup, put it in a pot, and steam over low heat for 20 minutes before eating.

You can eat snow clam meat steamed, deep-fried, cold, or croquettes. They are all very nutritious. If conditions permit, you can also steam buns with snow clam meat. Yes. I heard that the authentic Changbai Mountain snow clam meat is the most delicious