Raw materials: 24 king razor clams (about 500 grams), 2 large eels (400 grams).　　Seasonings: shredded green onion, shredded ginger, shredded pickled pepper, yellow wine, dark soy sauce, salt, monosodium glutamate, sugar, garlic, dried pepper, pepper, chili sauce, red oil, pepper, refined oil, soup.

Production: water pot boil, put the king of razor clams, burn 1 minute to lift, cool shells, razor clam meat to remove the sand tendons, wash and wait for use. Eel slaughtered open belly, boneless, into a large piece, cut into 5 cm long section, into the pot of boiling water blanching, fished out and washed, and then into the 60% hot oil pot sliding oil, to be used. Razor clam meat into the boiling water scalded, around the basin, another hot pot poured into 25 grams of refined oil, under the pepper, chili sauce, garlic stir incense, into the soup, poured into the eel section, add soy sauce, yellow wine, monosodium glutamate, salt, pepper, sugar, dry pepper, cook for 5 minutes, into the red oil, and then eel section sheng put into the razor clam meat in the middle of the shredded green onions, shredded ginger, pickled pepper, pour hot oil to be