Baby Cabbage, Clam, and Vermicelli Soup

Rinse the clams in salt water to remove sand and mud, then scrub the shells clean and set aside.

Wash the baby bok choy, cut it into sections, blanch it, and then rinse with cold water for later use.

Wash the vermicelli and cook it until soft in advance, then soak it in hot water.

Peel the potatoes and cut them into strips about the thickness of chopsticks.

Heat oil in a pan and sauté the white parts of the green onions until fragrant.

After adding the potato strips, add half a small spoon of five-spice powder.

When the potatoes turn transparent, add a spoonful of soy sauce and a spoonful of oyster sauce.

Pour in the hot water used to cook the vermicelli.

Add the clams after it comes to a boil.

After the clams open, add salt and the blanched bok choy.

Bring it to a boil and taste it, then adjust the seasoning and turn off the heat.

Plate it and sprinkle with chopped green onions and cilantro.