Purple cabbage 5 grams 300 grams of clams

Accessories:

Sesame oil moderate amount of chicken essence moderate amount of coriander moderate amount of salt

Warm tips:

Clams should be soaked in lightly salted water in advance to more than 2 hours. When blanching and cooking the opening time successively, open one, fish one.

Practice steps:

1) Soak the clams in salt water for more than 2 hours in advance, and clean the surface of the clams with a brush.

2) Prepare the purple cabbage, parsley washed and cut into pieces.

3) Fill a pot with water, add ginger and boil.

4) Put in the cleaned clams.

5) Cook until open and immediately fish out.

6) Strain the broth from cooking clams.

7) Bring the strained broth back to a boil, add the nori and cook until 2 minutes.

8) Add the open clams.

9) Add salt, bring to a boil again, turn off the heat, sprinkle with cilantro segments and drizzle with sesame oil.