Grouper: One- Clam: 80 g Root-Ginger: 2 slices-Garlic: 3 spoons-Paprika: 4 spoons-Korean bean paste: 1 tablespoon-sugar: 1 spoon-wine: 1 spoon-white pepper: moderate-cooking wine: moderate
Step 1: Cut the shallots into circles and chop the ginger and garlic. Cut white radish, shred small green peppers, and cut thick shreds of onion. Wash and peel the soybean sprouts, and wash the wormwood.
Step 2: Clams are drenched with salt water in advance and vomited up.
Step 3: Wash and cut the grouper. Marinate for a while with cooking wine and pepper.
Step 4: Put cold water in the soup pot and add 1 tablespoon of Korean bean paste.
Step 5: Add white radish and paprika and bring to a boil.
Step 6: Add fish fillets.
Step 7: Cook until the fish is white and add the clams.
Step 8: After all the clams have opened, add ginger garlic, Korean chili sauce, salt, sugar, wine, and white pepper in order. Boil over medium heat.
Step 9: When you are ready to cook, add soy sprouts, onions, green peppers, and green onions and bring to a boil.
Step 10: Put the Artemisia annua into the pot and add a little paprika to add color.
Step 11: finished picture