1. Soak the bamboo razor clams in water, wash down the sand, remove the shell, cut off the intestines, and rinse for later use. Note that when cleaning, the tubular meat connected to the intestines should also be turned over and washed, otherwise the sand will be hidden.
2. Clean the meat of the razor clams, add cooking wine, light soy sauce, and a little sesame oil to marinate for 10-15 minutes.
3. Slice green onion and ginger, cut pepper into small sections, cut garlic seedlings into sections and set aside
4. Saute the shallots and ginger slices with a little oil, and then pick out the shallots, because the onions will become silky after they are softened, which will affect the appearance of the finished product.
5. Add the chili section and stir fry for a taste
6. Add the garlic sprouts, stir fry until cooked, add some salt
7. Add razor clams, stir fry until cooked, add a little shiitake essence.
8. It's delicious when it's served on the plate~
Tips:Razor clams like to eat a little tenderer, and the time to fry is shorter. If you like chewy, stir-fry for a while.
