500g fresh clams, 1 box of bean curd, salt, gourmet powder, ginger, fish soup

RECIPE

1. Shell the clams, clean the meat. Slice the bean curd and shred the ginger.
2. Put the ginger shreds, bean curd slices and clam meat in a cinnabar tureen, pour the fish soup in, put on the cover, then braise them for 5 minutes. Get ready a small dish of seasoning with multi-taste.