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Ingredients: 500g white clams, 200g pork belly, 5 water chestnuts

Accessories: 50 grams of bamboo shoots, 50 grams of water-cured fungus, 30 grams of fresh straw mushrooms, 5 Shanghai greens

Seasoning: 5g Chubang chicken essence, 5g Chubang chicken powder, 10g Chubang chicken juice, 3g salt, 3g pepper, 1 egg white, 5g Chubang onion and ginger cooking wine

Production steps:

1. Blanch bamboo shoots, fungus, and fresh straw mushroom and set aside;

2. Wash the clams, cook them in an open pot until they open, take out the meat and chop it into pieces;

3. Chop the fresh pork belly finely with a knife, and smash the water chestnuts into pieces with a knife;

4. Mix the minced pork belly and minced water chestnut clam meat, add egg white, refined salt, white pepper, Chubang chicken essence, Chubang onion and ginger cooking wine to make it chewy;

5. Stuff the minced meat into washed clam shells, add boiling water and steam for 10 minutes; take it out;

6. Add broth to the pot, add green onions, ginger, bamboo shoots, fungus, and straw mushrooms. Sprinkle with salt, Chubang MSG, Chubang chicken powder, pepper, and Chubang chicken juice to taste. Add Xishi pearls and Shanghai green to serve. pot presentation;

Features: Huaiyang traditional famous dish, salty, fresh and fragrant.