Ingredients
250 g live clams, 150 g lean pork, 50 g dried kelp.
Seasonings
5 g ginger slices, 1/2 teaspoon salt, 1 teaspoon chicken bouillon, 1/3 teaspoon white pepper, 1 tablespoon vegetable oil, 700 g (about 3 cups) pork bone broth.
Steps
1. Soak the dried kelp in fresh water until softened, then rinse clean, drain, and cut into thin strips. Blanch briefly in boiling water, then remove and drain.
2. Rinse the pork loin and slice it thinly, then blanch in boiling water until cooked through and drain; soak the clams in lightly salted water to purge any sand, then scrub them clean.
3. Heat vegetable oil in a pot to medium-low heat (about 140°C/285°F), first add ginger slices and stir-fry until fragrant, then pour in pork bone broth and bring to a boil, finally add the kelp and pork and cook for about 15 minutes.
4. Then add the clams, reduce the heat to low and cook for about 5 minutes. Finally, season with salt, chicken bouillon, and pepper, then remove from heat and serve in bowls.