上汤药材竹滩Razor Clam in Herb Soup

材料：
竹滩500克、当归12克、枸杞1汤匙、无核红枣6粒（洗净）、姜丝10克、麻油2茶匙、上汤600毫升、芫荽适量

调味料：
浓缩鸡精1茶匙、盐少许、绍兴酒3汤匙（最后下）

做法：
1.竹滩浸泡盐水约1小时，再以清水冲洗干净，沥干，待用。
2.以2茶匙麻油炒香姜丝，倒入上汤及药材慢火煮约20分钟。
3.加入竹滩及调味料煮滚，起锅前注入绍兴酒及芫荽便可熄火。

Ingredients:
500g Razaor clams, 12g Dang Gui, 1 tbsp Gou Qi, 6pcs pitted red dates, 10g juliennes ginger, 2 tsp sesame oil, 600ml stock, some coriander

Seasoning:
1 tsp concentrated chicken stock, dash of salt, 3 tbsp Shao Xin Wine(add last)

Method:
1.Soak razor clams in salted water for 1 hour and then rinse and wash under tape water; drain.
2.Saute ginger with 2 tsp sesame oil until fragrant, then pour in stock and simmer in low heat for 20 minutes.
3.Add in razor clams and seasoning, bring to a boil, add in wine and coriander, done.