Quick dish: mushroom, clam and tofu soup

Overview

How to cook Quick dish: mushroom, clam and tofu soup at home

Boil the clams that have spit out sand in boiling water. After most of the clams are opened, turn off the heat and run them through cold water. Peel out the clam meat. Put water in the container and stir clockwise with chopsticks for a while. Take it out with a slotted spoon. Then put it in clean water and wash it three or four times. There will be no sand in the clam meat.
Wash the mushrooms, cut into thick slices and set aside
Pour water into the pot and bring to a boil. Cut the tofu into small pieces and cook until the water boils. Drain into cold water and set aside
Finely mince chives and ginger
Wash and cut leeks into sections
Put half a bowl of water in a small bowl, add about 3-4 grams of salt, pour in a little fish sauce, white pepper, and mix well
Heat the pot with cold oil, add the ginger and green onion, and sauté until fragrant. Add the mushrooms and stir-fry for a while. Add an appropriate amount of water and cook until cooked. Add the tofu and stir a few times. Immediately after adding the clams, mix the seasoning again. After the water starch is added to the pot, stir the pot continuously to avoid burning the pot. I am alone at home and there is no one to help me take pictures. I forgot to take pictures for many steps. I apologize to everyone.
Bring to a boil over medium-low heat, add the leek segments, remove from the pan, and serve