1. Material: Zanthoxylum bungeanum 100g, white radish 600g, onion 5g, coriander 10g, ginger 5g, appropriate amount of water starch, minced garlic 10g.

2. Soak the white scorpion in salt water for half a day and let it spit out all the sand inside.

3, then put the oil in the pot, add pepper, stir-fry the spicy taste, then put the onion and ginger in the pot to stir-fry the fragrance, and then add the white clam. After cooking, put coriander and minced garlic into the pot, and then hook a little juice out of the pot.