Steamed Two-color Razor Clams
1.
Ask the stall owner when you buy them. After you buy them, put the razor clams in a basin, add water, and raise them with 1 tablespoon of salt for 2 hours.
2.
Wash the shallots and chop finely. Peel the ginger and garlic, then mix and chop finely. Prepare the chopped pepper
3.
Pour clean water into the pot and bring it to a boil, put the washed razor clams into the pot, then pour in the rice wine, and scald the razor clams immediately after they open.
4.
After picking it up, pull off the side of the razor clam meat, so that the taste is more tender, and then half of the shell is removed for easy loading
5.
Then put the razor clams into the plate one by one, add minced ginger and garlic on top of the razor clams, and add half of the chopped pepper
6.
Pour clear water into the steamer. After the water is boiled, cover the steamer and steam for 3 to 5 minutes. I steamed it for 5 minutes, depending on the size of the razor clams.
7.
When time is up, take it out, add chopped green onion on top of the other half of the razor clams, add steamed fish soy sauce along the side of the plate
8.
Pour oil into the pot and burn it until it is hot and smokes
9.
Immediately drizzle on the chopped green onion and chopped pepper to arouse the aroma
10.
Fat and tender and delicious, so delicious
Tips:
1. Don't leave the razor clams when you are blanching them. Pick them up as soon as you open your mouth, otherwise the texture will get old if you steam them too much.
2. The chopped green onion should be added at the end and topped with hot oil to make the color emerald green and the fragrance stronger.
