1. Soak the razor clams in salt water for 2 hours.
2. Cut the leek into sections.
3. Pour oil in the pot and add green onion, ginger and garlic.
4. Dried chili, pepper, star anise, Pixian bean paste, garlic chili paste.
5. Fry out the razor clams in red oil and stir-fry evenly.
6. Add cooking wine, light soy sauce, oyster sauce, salt, sugar and stir fry evenly.
7. Cover and simmer for 3 minutes, add the leeks and stir fry for 2 minutes.
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