Stir-fried Razor Clam with Pork

Name: Stir-fried Razor Clam with Pork
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 300 g razor clam meat (cleaned, blanched in boiling water, shelled, black impurities removed); 40 g cooked pork fat (cut into small cubes); 3 eggs (whipped); a pinch minced scallions (cut into 2-3 cm long fine pieces); 5 cloves garlic cloves (crushed); a pinch salt; 150 g flour; 12.5 g sesame oil (drizzled at the end); 250 g hot lard (for stir-frying)

This Fujian dish, Chian Liou Chi, is prepared by stir-frying a blend of razor clam meat, eggs, diced pork fat, and flour, yielding a vibrant golden hue and rich, fragrant aroma.

30 min

Easy

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Ingredients

razor clam meat (cleaned, blanched in boiling water, shelled, black impurities removed) 300 g

cooked pork fat (cut into small cubes) 40 g

eggs (whipped) 3

minced scallions (cut into 2-3 cm long fine pieces) a pinch

garlic cloves (crushed) 5 cloves

salt a pinch

flour 150 g

sesame oil (drizzled at the end) 12.5 g

hot lard (for stir-frying) 250 g

Instructions

Prepare ingredients

Clean the razor clam meat, blanch in boiling water, shell, remove black impurities; cut the cooked pork fat into small cubes; cut scallions into 2-3 cm long fine pieces; whip the eggs

Stir-fry to finish

Heat the lard (250 g) in a wok, first add the crushed garlic and stir-fry until fragrant, then add the whipped eggs, pork fat cubes, flour, salt, minced scallions, and razor clam meat, mix well, pour into the wok, stir-fry until golden brown, then drizzle with sesame oil and toss once to serve