Stir-fried Razor Clams

Name: Stir-fried Razor Clams
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Razor fish; Some shallot; Some parsley; Some garlic; Some ginger; Some Dried chili; Some Soy sauce; Some Oyster sauce; Some Chicken Essence

by Lily

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Razor clam (Latin scientific name: Sinonovacula constricta (Lamarck)), is the general name of Veneroida (Veneroida) Solenidae (Solenidae) valve branch molluscs, also known as the emperor of the clam, the holy child, the bamboo locust, and the dragon. The shell is long, nearly cylindrical or ovoid, with two equal shells. China is rich in razor clams, which are mostly distributed along the north and south coasts.
The meat of razor razor can be eaten fresh, and can also be processed into dried razor razor oil, etc. China has a long history of farming. Fujian and Zhejiang have the largest production and artificial farming.
My family likes to stir fry, simple and delicious. "

Ingredients

500g Razor Fish
Some Shallot
Some Parsley
Some Garlic
Some Ginger
Some Dried Chili
Some Soy Sauce
Some Oyster Sauce
Some Chicken Essence

Stir-fried Razor Clams

1. Prepare the ingredients, it’s super easy.

2. Mince garlic, shred ginger, and cut dried chili into sections.

3. Cut coriander and green onions into sections.

4. Blanch the razor clams in water until the shells are all opened, rinse with cold water from the pot, and drain the water for later use.

5. Add oil to the hot pan, add minced garlic, ginger, dried chili, and stir-fry.

6. Add a spoonful of bean paste, stir-fry on low heat to create a fragrant flavor (must be on low heat, otherwise it will be messy).

7. Add the razor clams over high heat and stir fry, and wrap the razor clams with bean paste.

8. Put a little water (really only a little bit, there will be a little water coming out of the razor clams during the frying process, we are frying, so we don't need too much water).