How to make it

1. Soak the Venus clam in water, add 1 tsp of salt, and put the sand in a dark place for 1 hour.
2. Heat oil in a large pot, sauté ginger slices and half pack of white peppercorn until fragrant.
3. Add white gourd and stir well, pour in Shaoxing Huadiao wine, add water and 2 packets of pork bone hot pot soup, then add Pickled Leaf Mustard, bring to a boil over medium heat, cover and cook for 10 minutes.
4. Put in the Venus clam, close the lid and cook on medium heat for 4-5 minutes until it opens.