1. Soak the clam in light salt water for more than 2 hours and spit out the sediment
2. Brush the clam with a small brush and drain the water
3. Wash the ginger and peel it. Keep the ginger skin and cut it into ginger rice
4. Add soy sauce and vinegar to ginger rice, stir well to make juice
5. Put proper amount of water into the pot, add cooking wine and ginger peel
6. Put in the washed clam
7. Bring to a boil over high fire and remove immediately after boiling (clams open at different times, open one and fish one)
8. The boiled clam can be dipped into the juice