Pickled cabbage and razor clam night bloom soup

Overview

How to cook Pickled cabbage and razor clam night bloom soup at home

Ingredients: razor clams (washed and blanched), night flowers (peeled, washed and sliced), pickled vegetables (washed and chopped), water starch
Peel the cooked meat from the shell and set aside.
Heat oil in a pan, add chopped night flowers and pickled cabbage and stir-fry.
Then, add some water and boil until cooked.
Then, add the peeled razor clam meat and stir it.
Then, add an appropriate amount of salt.
Add appropriate amount of MSG.
Season and mix well.
Finally, add water starch.
Thicken the gravy and mix well. Serve.