2. Wash mussels, remove unnecessary parts, and gently pat the edge with the back of a knife.
3. Add appropriate amount of water to the soup pot and add minced onion and ginger.
4. Add cooking wine.
5. Cover the fire and cook.
6. After boiling, skim off the floating foam and continue to simmer for 40 minutes.
7. Then remove the onions and ginger.
8. Take out the mussels and cool them.
9. Cut into small pieces.
10, put the clam meat in the soup pot.
1 1, add salt.
Add pepper and bring to a boil.
13, add tofu.
14, bring to a boil over low heat, pour in coriander and a little sesame oil, and turn off the heat.