. Wash the fresh sea clams with water, put them in clean water and raise them until all the sediment is spit out, then pick them up, cut open the shells and take out the clean meat. Cut each mussel into 2 pieces with a razor blade and put it into a bowl. Add Shaoxing wine and mix well. Marinate with flavour, drain off the water and pat dry.

2. Knock the egg liquid into a bowl and beat well, add dry starch and pepper water, stir well in one direction with chopsticks, and finally stir in 25 grams of cooked lard, mix well until it is moist and shiny. Pasty.

3. After the pan is cooked, add cooked lard and heat until it is 70% hot. Add loosestrife leaves and fry them dry. Use a slotted spoon to remove the oil and put it into a plate. Divide the mussel slices into the egg yolk batter and fry until they float, about 30 seconds. When the egg batter on the surface is crispy and the mussel meat is almost cooked, quickly pour it into a colander to drain off the oil, and remove the crumbs from the egg yolk mussel meat. , quickly put it into the loosestrife leaves surrounded by the plate, and serve it together with the prepared sesame salt dish.