1. Soak clams in brine for half a day, and dice tofu for standby.
2. Add 700ml of water into the pot, and pour in dried fish,
3. Turn to a small fire for 5 minutes after boiling, and then add gustation. It's very important to have the delicious dried fish in the soup head!
4. After boiling again, mix up the taste, add clams, prawns, Undaria, tofu and mushrooms, and continue to cook for 2 minutes,
5. Turn off the fire after clams open their mouths, and add the chopped chives.