Exclusive Seafood and Mushroom Rice Cake Soup

Clean the enoki mushrooms and crab-flavored mushrooms, cut off the roots, and cut into small sections.

Wash the green leafy vegetables and cut them into small pieces.

Clean the prawns, remove the heads and veins, keep the prawn heads for later use, and wash the prawn meat clean, then cut into small pieces.

Break the rice cake apart and set aside.

Razor clams clean their surface with a toothbrush.

Add water to the pot, bring it to a boil, then add ginger slices, cooking wine, and clams.

After cooking until the clams open, take them out (take out the ones that open first), and save the water used to cook the clams for later use.

Clean the wok, heat it, then pour in oil, add ginger slices and shrimp heads, stir-fry while pressing the shrimp heads to release the shrimp roe.

Pour in the water used to cook the clams along with an appropriate amount of boiling water, cooking wine, and remove the shrimp heads and ginger slices, do not keep them.

Add the mushrooms and shrimp and bring to a boil.

Add the rice cakes and cook until soft.

Add leafy green vegetables and bring to a boil, then season with salt and pepper.

After taking it off the stove, you can sprinkle a little chopped green onion.