Clay pot quail chicken with clam meat and seafood

Overview

How to cook Clay pot quail chicken with clam meat and seafood at home

Boil Haihong in clean water with its shell until the shell opens, take it out, cool it, peel it, remove its internal organs, and clean it. Thaw and clean the quail chicken.
When you buy the mussels, ask the stall owner to handle them, then wash and slice them when you come back.
Slice ginger and cut chives into sections.
Heat a casserole over medium-low heat, add a little cooking oil, add ginger and stir-fry until fragrant.
Add river mussel meat and stir-fry for a few times.
Add the Haihong pork and continue to stir-fry.
Add a bottle of white wine to remove the smell.
Add quail chicken.
Add appropriate amount of water and bring to boil over high heat.
Remove the scum.
Turn to low heat, add green onions and simmer for more than an hour until the quail, chicken and chicken are tender. Add salt and chicken essence.
The soup is simmered until it becomes milky white and ready to be served. The soup is delicious and nourishes the skin.