Put the clams in a bowl, pour in clean water and wash them with a bamboo broom (it needs to be brushed continuously to prevent the clams from inhaling muddy water). When the shell turns white, pour out the muddy water, then wash it with clear water, put it in boiling water, and then take it out (don't scald it too hard to avoid purple flesh and no umami flavor). If the shell is not easy to peel, turn the clams over a few times and put them in boiling water for a little scalding. Peel off half of the scalded clams, put them on a plate, sprinkle with Jiang Mo and chopped green onion, and drizzle with soy sauce, wine and sesame oil.