Boiled Crucian Carp with Clam
2 live crucian carp
250g live clams
3 slices of ham
5 slices of bamboo shoot
- Clean the crucian carps, cut along the backbone, score several cuts on the sides, put in a saucepan with cold water, add seasonings, ginger slices, scallion sections, bamboo shoots, boil over a low heat till done, transfer to a soup plate, save the soup.
- Drop the clams into a saucepan with cold water, boil till the shells open, remove the clam meat to the soup bowl.
- Strain the fish soup, add to and bring to the boil with the clam soup, add mushrooms and ham, season and pour into the soup plate.