1. Soak and wash the razor razor. Use a knife to cut it on the back. The water will flow out. Let it stand for 10 minutes to drain the water. Drain the water in the razor clams so that when salt is used, too much water in the clams will not flow out and the salt will melt and cause the razor clams to be too salty. .
2. Wash the prawns, fry them to remove the prawns and prawns, pick the prawn threads, drain them after cleaning, and drain them before putting them in the pan, and then use a kitchen paper towel or a clean cloth to dry the surface of the prawns. Otherwise, the water will melt the salt after entering the pot, causing the prawns to be too salty
3. Prepare four bay leaves, Chinese pepper, coarse salt, five-spice powder and chopped green onion
4. Take a pot with good heat preservation performance and good airtightness. Spread a layer of coarse salt on the bottom of the pot, just cover the bottom of the pot, about 1cm thick.
5. Add Chinese pepper, bay leaves and five-spice powder, stir fry on low heat until the salt is slightly yellowed and the aroma of Chinese pepper is overflowed, remove the spices.
6. Put the drained razor clams, with the opening facing down and the back facing up, into the pot, and yard all the dried shrimps.
7. Cover the lid, heat for 30 seconds and turn off the heat. Use the remaining temperature of the salt in the pot to simmer for about 10 minutes. Just sprinkle with chopped green onion, and clean the surface of the salt when eating
