100g cooked clam meat
250g Chinese radishes
250g soup stock
Wash the radishes and cut into 100 pearl-shaped pieces, scald, pass through hot oil, put in soup-stock and bring to the boil.
Pour out the soup, add white soup and simmer for five minutes, transfer to a bowl.
Slightly fry flour in oil until brown, put in the radish pieces and soup, bring to the boil, add condiments and transfer to a plate.
Steam the clam meat until done, transfer to the plate.