1, ingredients: 400g of clam, half of fingered citron, half of carrot, onion 1 section, appropriate amount of pepper, a little salt and appropriate amount of coriander.

2. First spit out the mud of the clam.

3. Peel off the skin of bergamot and carrot, then cut into thin slices and slice ginger for later use.

4, put a little oil in the pot, add ginger slices and stir-fry them, then add carrot slices and bergamot slices and stir-fry them slightly to kill the green taste.

5, add the right amount of water. Keep the water on fire after boiling, and then add the clams.

6. When the soup in the pot is boiled again, all the clams can be turned off. Taste the soup and add some salt.

7. Finally, add coriander and pepper to serve.