Baijiu-Marinated Razor Clam Snouts

Name: Baijiu-Marinated Razor Clam Snouts
Prep time: 1 h 20 min
Cook time: 5 min
Total time: 1 h 25 min
Ingredients: 1500 g live bamboo razor clams (shelled to remove meat, snouts reserved); 20 g baijiu; 2 g refined salt; 25 g soy sauce; 25 g aromatic vinegar; 4 g minced ginger; 1 g ground white pepper; 1 g cilantro leaves; 25 g sesame oil

Qiang Shen Bi (Raw Qiang-Cured Razor Clam Siphons)

Bamboo razor clam siphons are prepared via raw qiang-style curing, with a warm amber hue, tender yet subtly crisp texture, and exceptionally rich, savory flavor.

1h 25m

Easy

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Ingredients

live bamboo razor clams (shelled to remove meat, snouts reserved) 1500 g

baijiu 20 g

refined salt 2 g

soy sauce 25 g

aromatic vinegar 25 g

minced ginger 4 g

ground white pepper 1 g

cilantro leaves 1 g

sesame oil 25 g

Instructions

Prepare the razor clam snouts

Rinse the live bamboo razor clams, shell them to remove the meat, tear off the tough ligament, and separate the clam feet from the siphon (razor clam snout). Slit each snout open, scrape out any sand, rinse thoroughly, drain excess water, then soak in cold water, drain and air-dry.

Marinate and season

Place the cleaned razor clam snouts in a mixing bowl, add baijiu, refined salt, and minced ginger, and let marinate for approximately 1 hour. Drizzle with soy sauce, aromatic vinegar, and sesame oil, sprinkle with ground white pepper, mix well, arrange on a plate, top with cilantro leaves, and serve.