Ingredients: 400g of razor clam, 70g of onion, seasoning: 3g of dried chili from Jiang Mo, 2g of fermented soybean, 6g of chili oil, 3g of salt, 4g of chicken essence, 2g of cooking wine.

Exercise:

1. Soak the razor clam with light salt water for 2 hours in advance, spit out all the sand, take it out and drain it.

2. Wash the scorpion meat, blanch it and shred the onion.

3. Put oil in the pan, add ginger, dried chili, lobster sauce and chili oil, add razor clam and onion, add cooking wine, salt and chicken essence, stir-fry until the shell of razor clam is open, and take out the pan.

The fairy is cricket.

You can pour a few drops of sesame oil and soak it in water for a while, which will help to drain the sand.

When selecting the razor clam, we should not only look at whether it is fat or not, but also look at whether the hand closes quickly when touching its shell, which shows that it is still very fresh. If it is slow, it is not far from death.