Steamed Clam with Clear Soup

Ingredients

Pork Lean meat 150g

　　Egg 1 piece

　　Mussels 750g

Appropriate amount of starch

Green onions

　　ginger Appropriate amount

Salt, appropriate amount

Sugar, appropriate amount

Shaoxing wine, appropriate amount

　　Monosodium glutamate Appropriate amount

　　Black pepper, appropriate amount A little sesame oil

Steam

　　Rice-soy sauce, appropriate amount Mussel Steaming Steps

Split the mussels open from the seam using a knife.

Wash with water and drain well.

Mince the lean meat with one egg white, salt, green onions, ginger, sugar, monosodium glutamate, and Shaoxing wine (less salt to avoid making the mussels too salty).

Stuff the seasoned meat into the mussel shells.

Steam over high heat for 6 minutes.

Pour out the excess water from the steamed mussels.

Sauté with a little oil, add the mussels' cooking liquid, and stir in starch slurry, green onions, and black pepper.Steamed Fish Rice-soy sauce, simmer over medium heat.

Thicken the sauce and pour sesame oil on top before serving.

Tips

Do not steam for too long.