Preparation: Pretreatment of Meretrix meretrix: Meretrix meretrix is a kind of seafood, and some sediment will remain in its shell. So buy clams, rinse them, put them in a basin, add enough water, drop a few drops of oil, add a teaspoon of salt and stir them evenly, and put the basin under the backlight for 2 hours. Clean clam shells with a small brush before cooking.

1. Put water in the pot, add ginger slices and bring to a boil. Put the pretreated Meretrix meretrix into a pot, cook until the clam shell opens, take it out quickly, and put it into a high-temperature steamer one by one for later use.

2. Skim the floating foam on the upper layer of boiled clams in the pot, drain the water in the middle and let it cool for later use (there will be some impurities in the bottom of the pot, so it will be discarded); Peel the eggs and break them. Slowly pour warm clam water into the broken egg liquid (the ratio of egg liquid to warm water is about 1: 1, and the steamed egg pieces are a little elastic. If you like a more tender taste, you can increase the proportion of warm water). Add a little sugar and salt and mix well.

Note: Don't pour out the boiled clam water, and it can't be used to steam eggs. Add a few cabbage leaves and cook. This will be another sweet and automatic soup.

3. Pour the mixed egg liquid into a steaming tray; Boil water in the pot, put it in a steaming tray, and turn to low heat when the edge of the egg liquid turns white, cover it and steam it; After the egg liquid is steamed (about 8 minutes, you can try to grasp the health with a bamboo stick), take out the steaming bowl, sprinkle with chopped green onion, order a little steamed fish sauce and sesame oil, and serve while it is hot.