400g fresh razor chams
25g strips of ham
50g soaked dried mushroom strips
10g young ginger pieces
100g green pepper shreds
Boil the razor clam meat and save the stock.
Scald the green pepper strips and together with the dried mushroom strips drop in soup stock till flavored.
Mix the razor clam, mushroom strips and green pepper strips, add condiments, stir evenly the transfer to a plate, scald the short lengths of celery and circle them around the plate.
Sprinkle with pepper, and sesame oil.