1. Raw materials: fresh shrimp, razor clams, ginger slices, cooking wine, lemon, coriander, millet pepper, garlic, sugar, light soy sauce, oyster sauce, sesame oil, corn oil.

2. Cut the lemon into slices and remember to remove the lemon seeds, otherwise it will be bitter.

3. Peel the garlic and mince it. Chop coriander, millet pepper, and slice ginger.

4. Clean the razor clams. Clean the fresh shrimps, remove the shrimp lines, and it doesn’t matter whether the heads are removed or not.

5. Pour an appropriate amount of water into the Yuanyang pot, add cooking wine and ginger slices to the water, and bring to a boil over high heat.

6. After the water boils, add razor clams and shrimps on both sides and cook over high heat. Because razor clams and shrimps take different cooking times, it is easier to remove them if they are cooked separately in a mandarin duck pot.

7. Cook razor clams until they open, about 4 minutes, and cook shrimps until they change color, about 2-3 minutes.

8. Except for the corn oil and garlic, mix the lemon slices and the remaining seasonings in the ingredients.

9. Remove the cooked razor clams and shrimps and pour them into a seasoning bowl.

10. Heat the garlic and corn oil over low heat until you smell the aroma of the garlic, then turn off the heat.

11. Pour in the garlic oil, stir evenly, and put it in the refrigerator for an hour.

12. The simple and quick way to cook small seafood in sauce is really delicious.