1. 1. Blanch the high-pressure ginseng with hot water and wash the clams for later use.
2. 2. Wash the quail eggs and cook them in a pot, peel them and set aside.
3. 3. Wash the medlars, and cut the coriander stalks into small pieces for later use.
4. 4. Cook clams under cold water, add appropriate amount of salt to boil.
5. 5. After boiling, add balsamic vinegar and sprinkle with white pepper.
6. 6. Put high-pressure ginseng, quail eggs, clams, medlar, coriander in the bowl, and then pour the clam soup.
