Accessories: Jinhua ham 30g.

Seasoning: onion 15g ginger 3g salad oil 10g salt 2g soy sauce 10g each.

Method for stewing clam eggs:

1. Clean the clams, soak them in clear water, and add 10g salt to facilitate spitting.

2. The eggs are scattered; Wash onion, cut into sections, and cut onion into sections; Peel ginger, cut into 2 pieces, and cut the rest into Jiang Mo; Jinhua ham cut into powder.

3. Boil the water in the pot, add onions, ginger slices and clams, and add wine and salt to remove the fishy smell. As soon as the shell is opened, even the soup is put into a steaming bowl.

4. After the clam soup is cooled, add egg juice and light soy sauce salad oil, stir well, steam in a steamer for 10 minutes, and try to insert with chopsticks. If there is no egg liquid on the chopsticks, it means that the egg is cooked. Sprinkle with chopped green onion and minced meat and serve.

For more information about clam stewed eggs, see Mint.com Food Bank/Ten Houses/Griddon.