2, the water boiled into the pot, because to do the soup, the water is appropriate more

3, the clams turned, open that is cooked

4, the most appropriate fire is not old meat, shells are easy to take off

5, out of a plate, fresh clams in the original sauce, what seasoning are not put

6, clams shelled

7, over the clear broth in the bottom standby

8, peeled clams added to the soup to clean

9, the meat added to the soup to clean

10, the clam meat is good, and the clam meat is good. p> 7, will be over the broth in the clarified bottom standby

8, peeled clam meat to add soup cleaning

9, chopsticks will be added to the soup of clams clockwise rapid stirring

10, stirring for 1, 2 minutes, fish out the meat of the clams

11, will be clarified, the bottom of the pouring, into another container to repeat the stirring steps

12, broth clarification into the pan heating

13, and small pimples, water dripping into the flour, stirring out of the pimples small and uniform, be patient

14, pimples into the pot quickly stirred and beaten, knocked into an egg is also quickly stirred and beaten into an egg flower

15, pimples cooked through the fire, add small green onions and cilantro

16, drizzled with sesame oil can be

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