Two parts of razor clams that cannot be eaten: (Some people are used to eating them all, which is okay. For the sake of better hygiene, I just recommend removing them)

The black line on the outer circle of razor clams.

The black part inside the razor clam flesh.

How to remove the black lines and black parts of razor clams:

1. First blanch the razor clams in boiling water. Once the 90% shell opens, remove from the heat and pour out the boiling water. . Peel out the razor clam flesh. The first step is to remove this black line.

2. Below you will see the black part of the razor clam body as shown in the picture. If you squeeze it with your hands, black poop will appear. . . . . Rinse the razor clams and they are done.

Recipe for stir-fried razor clams with spicy green onions and ginger

Ingredients: 1000 grams of fresh razor clams? 1 green onion? 1 small piece of ginger? 3 green and red millet peppers? About 50 Sichuan peppercorns? 20 dry red peppers? 1 tablespoon of cooking wine (15ml)? 3 tablespoons of light soy sauce (45ml) 1 teaspoon of dark soy sauce (5ml)?

Steps:

1) Buy back the After repeatedly cleaning the razor clams, put them into a large bowl, pour water to cover the surface of the razor clams, put some salt or sesame oil, and let the razor clams soak for about 20 minutes to help them spit out the dirt better.

2) Rinse the soaked razor clams, drain and set aside. Slice green onions, peel and cut ginger into thin slices.

3) Pour oil into the pot, then add peppercorns immediately without waiting for the oil to heat up. Heat over medium heat until the aroma of the pepper comes out and the color of the pepper becomes slightly darker. Take it out (do not wait for the pepper to turn black).

4) After taking out the Sichuan peppercorns, add dry red chilies in the pot, stir-fry the onion and ginger slices until the spicy aroma comes out, stir-fry for a few times, and then add the razor clams.

5) After stir-frying for a few times, add cooking wine and continue to stir-fry until the razor clams come out of the soup. Then pour in light soy sauce, season with dark soy sauce, stir-fry a few times, and pour in water starch to thicken the sauce before serving.