Loofah Clam Soup --China's tongue

Loofah Clam Soup is my most favorite soup in summer. With the match of the two ingredients of the loofah ‘sfaint scent infiltrating the clam and clam’s fresh taste integrating into the loofah, the delicious flavor it forms is refreshing but not greasy.
The cooking time of Loofah Clam Soup is very short. The clam is cooked well after it is boiling, so dose loofah. It is so fast , convenient and very easy.
Major ingredient:
a half-kilo of clam
a loofah
Minor ingredient:
3 slices ginger
2 onion
Flavoring:
300ml cooking wine
4g salt
Direction:
1. Prepare all the ingredients and flavorings.
2. Clean the clam, and cook it with the ginger shreds in boiling water. Flavor with cooking wine, and cook it until it open the mouth.
3. Pick out the clam and dry for use.
4. Remove the skin of loofah, and cut into pieces.
5. Put a little oil into the pan, and stir-fry the loofah pieces.
6. Pour some water into the pot, and boil it. When the water is boiling, put in the fried loofah.
7. When the water is boiling again, put in the cooked clam.
8. When the water is boiling once more, add in some oil and sprinkle some chopped green onion.
How to deal with clam
1. To choose the clams with the mouth open, because the ones with the mouth closed are more likely dead.
2. The clams must be soaked in to salt water to let them spit the sand. The salt must be added appropriately according the status of clam mouth opening. The clams must be soaked for more than 1 hour and cleaned many times to remove the sand.