Chinese Radishes with Clam Meat Materials: 100g cooked clam meat 250g Chinese radishes 15g flour 250g soup stock Preparations: 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.