Accessories: 200g of soybean sprouts, 4 white radishes1/,2 green peppers, half an onion and 50g of chrysanthemum morifolium.

Seasoning: salt 1 teaspoon, ginger 1 teaspoon, 3 teaspoons of mashed garlic, half onion, 2400 ml of water, yellow sauce 1 teaspoon, 4 teaspoons of Chili sauce 1 teaspoon, sugar 1 teaspoon, and white wine/kloc. Cut the white radish into pieces; Shred small green peppers; Sliced green onions; Shred onion for later use.

3. Put cold water in the soup pot, add bean paste, Chili powder and white radish to boil, and add fish and clams.

4. Cook minced garlic, Jiang Mo, Chili sauce, salt, sugar, wine and white pepper in medium heat. When it is almost cooked, add bean sprouts, small green peppers, onions and green onions and bring to a boil. Finally, add chrysanthemum and bring to a boil. Have a taste and turn off the heat when you feel right.