There is not only such a small kind of razor clams. There is a larger type called razor clams. Compared with small razor clams, you can try it if you dislike the razor clams because they are too snacky! There is a national chain of Yulequan Seafood! Two catties of fresh large razor clams (more people can increase the amount, relative to other materials should also increase), the amount of hot cooked bamboo shoots (be sure to pay attention to the heat of the bamboo shoots! You can't eat them when they are old).
One green onion is cut into sections, one ginger is cut into fines, a little white pepper, water starch is appropriate, and seasoning is appropriate!
How to:
First brush the razor clams to remove the mud and sand, peel off the shell with a knife to take out the razor meat, tear off the ligaments, and separate the water pipe and the body Open, scrape off the internal organs (the black ones are its intestinal glands and other internal organs), rinse the mud and sand inside with clean water, add an appropriate amount of cooking wine, ginger, and a little refined salt, marinate for a while and set aside.
Take advantage of the time when the razor clams have not reacted to being marinated, sit the pot on the stove and heat it on the fire, and scoop into the cooked lard (the key to making razor clams is not good) It's because you didn't put the lard), when it's 90% hot, slide the razor meat in, quickly scatter and stir-fry until it looks jade, then immediately serve.
Put the pot on high heat, put in the cooked lard, put in the green onions, and stir-fry the bamboo shoots. I will put the seasoning behind your back! Haha! When the soup is almost harvested, thicken the razor with water starch, add the razor clams and cook, pour in sesame oil and serve on a plate, sprinkle with a little seasoning (I won’t tell you what it is!)
The name of this dish is jumping razor clams! Those who are interested come to Yule Circle to experience it!
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