1. Soak the razor clams in sea water (the sea water required by the merchant) for two hours, spit out the sediment, wash them, put them in boiling water to scald the opening, pick them up and soak them in cold water.

2. After cooling, remove the shell and remove the meat, drain the water and set aside.

3. Chop the garlic and ginger, wash the corn shoots, chive flowers, and red peppers, cut the corn shoots into two pieces, cut the red pepper into shreds, and cut the chive flowers into sections for later use.

4. Heat oil in a pot, sauté ginger and garlic until fragrant, add corn shoots, razor clams, chive flowers, red pepper, sprinkle with a small amount of salt and stir-fry.

5. Add razor clams, pour cooking wine, drop in oil, sprinkle chicken essence, stir-fry evenly.