Add clams and sliced ginger into hot water, boil until the clams open, take out and drain for later use.

Add salt to the eggs, break them up and then strain the eggs, so that the steamed eggs will be more delicate.

Add the boiled clams to the bowl, then pour in the egg liquid, and finally add the water for cooking the clams. The ratio of egg liquid to clam water is 1:2.5

Boil a pot of hot water. After the water boils, add clams and steamed eggs. Before covering the pot, put chopsticks on it to let the hot air flow out. Turn to medium heat and steam for 10 minutes.

After taking it out, drizzle with sesame oil and soy sauce, and sprinkle with chopped green onion