上汤啦啦奶白菜 Clam Soup With Vegie

┃材料┃
奶白菜220克、啦啦/沙白450克、芋头200克（去皮切条）、干贝1粒（浸软）、猪肉80克、高汤800毫升
┃调味料┃
鸡精粉1茶匙、盐½茶匙、绍兴酒1汤匙、胡椒粉少许
┃做法┃
1. 啦啦浸泡盐水10分钟，然后冲洗乾净。（图1）
2. 芋头切条，炸香备用。（图2-3）
3. 猪肉切小片，奶白菜洗净。
4. 煮滚高汤放入猪肉、干贝（连同浸泡的水）煮滚后，转小火继续煮10分钟。（图4-5）
5. 开大火，放入啦啦奶白菜及炸芋头，煮至材料熟，啦啦开口。（图6）
6. 调入味料试味后，便可上桌。

┃INGREDIENT┃
220g Nai Yau Pak, 450g clams, 200g yam (peel and cut into strips), 1 dried scallop (soaked), 80g pork meat, 800ml stock
┃SEASONING┃
1 tsp chicken powder, ½ tsp salt, 1 tbsp Chinese cooking wine, dash of pepper
┃METHOD┃
1. Soak clams in salted water for 10 minutes and then clean thoroughly. (pic 1)
2. Cut yam in strips and deep fry till cooked. (pic 2-3)
3. Cut meat into slices and wash vegie.
4. Bring stock to boil, add in meat and scallop with the soaking water; once boil again, simmer in low heat for 10 minutes. (pic 4-5)
5. Add in clams, vegie and fried yam; boil with high heat until clam shell opened. (pic 6)
6. Season to taste and serve.