Luffa and clam soup

Main ingredients

One loofah, one clam 400g

Accessories

One green onion and one ginger Three slices of garlic, two cloves of salt, a spoonful of rice wine, a little MSG, a little broth, a spoonful of white vinegar

How to make loofah and clam soup

1. Peel and cut the loofah into sections

2. Cut the onions, ginger and garlic and set aside

3. Soak the clams in water and blanch them. You can put a few slices of ginger in the water to remove the smell. Blanch the clams until they open, pick them up and rinse them in clean water to remove the sand

4. Add oil and stir-fry the ginger and garlic, add the loofah and stir-fry together

5. When the loofah changes color, pour it out Remove the clams, add water, rice wine, salt and cook for 3 or 4 minutes

6. Add a spoonful of white vinegar to remove the fishy smell, add MSG and cook. Sprinkle with a little chopped green onion and a few drops of sesame oil.

You're done

Tips

Soak the clams in salt water in advance to remove the sand, and then blanch them to remove the sand