1. The newly-bought Astragalus seeds began to spit sand, adding clean water, a teaspoon of salt and a small amount of odorless oil (sunflower seed oil I added here). The time for spitting sand was about 1 hour, and the puffing sound could be heard from time to time.

2. Wash the clams that spit sand with clear water and drain for later use.

3. Find a deep wok, and put in enough water for the clams. I put in 3 liters, and added onion and ginger slices.

4. The fire boiled the water.

5. Quickly pour the clams into the pot, immediately cover the lid, turn off the fire after 1 seconds and stew for 5 minutes.

6. Open the lid and take out the clams. When taking out the clams, check whether the clams are open one by one. If they are open, it means they are cooked. Take out the open clams, and normal and fresh clams will be open. If they are open, cook for two minutes to observe the situation. If they are open, take them out. If they are not open, it means they are dead before cooking, and throw them away.

7. Prepare some mustard powder and add a little water to mix well.

8. Add sushi soy sauce and make a good dip.

9. Let's eat!