Stewed clam with wax gourd, 500g of wax gourd, 250g of clam with wax gourd, a little of coriander 1 tree, a little of onion, ginger, salt, cooking wine and pepper. Peel the wax gourd and cut it into pieces or diced for later use. Wash the flower clams and pan.

Add about a small bowl of water to it, put it in a big fire and boil it. When you see that the clams are all open, pour out the soup and serve it out separately. Peel off the clam meat by hand and wash it with chopsticks to remove the sediment inside. Then precipitate the clam soup and pour the clean soup into the bowl for later use. In addition, cut the onion, ginger and coriander. Pour cooking oil into the pot, add onion and ginger, then add the chopped wax gourd and stir fry. When the wax gourd is about five-ripe, pour clam soup and a little cooking wine. When the pot is about eight-ripe, add peeled clam meat and a little salt, and then add coriander and pepper noodles for a short time. A bowl of delicious stewed clam with wax gourd can be served.