It is true that the simpler the cooking method, the more delicious the taste, and too complicated techniques, or too many seasonings, will hide its own flavor.

As with all shellfish, it needs to be spit out before cooking.

You can soak it in clean water, add an appropriate amount of salt and a few drops of cooking oil, place it in a cool place, avoid direct sunlight, and wait for 3-0 hours.

Then blanch it directly, 6 minutes on high heat is enough, to retain its tenderness to the greatest extent, and the greedy meat will become old.

Then heat the scallion oil, after the high temperature excitation, the aroma will be more charming, add light soy sauce and oyster sauce to enhance the freshness, and pour it on the clam meat to complete.

The razor clams look like a "ruffian boss", with two small pinchs, which is very interesting, and the meat is also very rich and tender, and it is also rich in high-quality protein and iron, zinc, calcium and other minerals, delicious and healthy.

Proofread by Zhuang Wu