1Clean up the fish and cut it into pieces; cut the white radish into chunks; julienne the small green peppers; slice the scallions; and coarsely shred the onions and set aside. Put cold water in a soup pot with bean paste
2 Add chili powder and white radish and bring to a boil.
3 Add the fish to the pot.
4 Add the clams.
5Add minced garlic, ginger, chili sauce, salt, sugar, wine and white pepper and bring to a boil over medium heat.
6When it is almost done, add soybean sprouts, small green peppers, onions, scallions and bring to a boil
7Finally, put down the Chrysanthemum coronarium and bring to a boil again, taste and turn off the fire if you feel the flavor is right.
Used cookware: casserole