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.