How to stir-fry razor clams with garlic

Wash the razor clams, put them in a basin, add water to completely submerge the razor clams, pour in 1-2 tablespoons of salt and a few drops of sesame oil, let it sit and spit Sand (if you have time, you can leave it for half a day, or 1-2 hours)

Pour enough water into the pot, boil the water, add 3 slices of ginger and razor clams, pour a little rice wine to remove the fishy smell, and boil When the shell opens, turn off the heat and take it out

Peel the shell and take out the razor clam meat, and remove the dirt attached to the meat (I don’t know what it is called...it’s like a line). Then rinse the razor clams with cold water to make them cleaner, and drain them

Cut the razor clams into two pieces (I usually do this, firstly because I am used to eating small pieces of food, and secondly because when I cooked it before I found that the flavor inside the razor clams cannot penetrate. If you use small pieces, you will get more soup. It is purely a personal preference. You can also cook them whole without cutting them)

Heat the pan and pour in a little oil. After the oil is slightly hot, turn on low heat, add 3 slices of ginger, then pour in the razor clam meat, add some rice wine, and stir-fry for 30 seconds

Pour in a little water, wait until it boils, then add salt, chicken essence, Sugar and fresh soy sauce, stir-fry, then add garlic, stir-fry for a while and remove from the pot