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Boiled Crucian Carp with Clam

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2 live crucian carp
250g live clams
3 slices of ham
5 slices of bamboo shoot
one mushroom

  • 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.

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