Ingredients
500 g (about 1 lb) clams, 1 crucian carp (or small freshwater fish), 700 g (about 3 cups) clear broth.
Seasonings
1 scallion, 1 slice ginger, ground white pepper to taste, 75 ml (about 1/3 cup) Shaoxing wine, 4 g (about 1 teaspoon) salt.
Instructions
1. Soak the clams in cold water for about 12 hours to allow them to expel any sand and impurities, then rinse them clean and set aside.
2. Split the crucian carp, remove scales and innards, wash clean, then briefly fry in hot lard, drain off the oil, add clear broth, rice wine, scallions, and ginger, bring to a boil over high heat then simmer over low heat until the soup turns rich and milky white.
3. Then place each clam individually around the crucian carp, add salt, and braise together. As soon as the clam shells open, immediately remove the scallions and ginger, slide the fish and clams onto a serving plate, and sprinkle with pepper to taste before serving.