Stir-Fried Razor Clams (Tiao Zhu Cheng)

Name: Stir-Fried Razor Clams (Tiao Zhu Cheng)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1000 g Live fresh large razor clams (main ingredient); 150 g Cooked bamboo shoot slices (garnish); 50 g Shaoxing wine (30 g for marinating, 20 g for stir-frying); 5 g Fine salt (2 g for marinating, 3 g for stir-frying); 25 g Scallion segments; 5 g Minced ginger; 0.5 g White pepper powder (for sprinkling); 25 g Water starch (for thickening); 15 g Sesame oil (for drizzling); 100 g Cooked pork lard (used twice, 50 g each time)

A classic Jiangsu seafood specialty: large razor clams quickly stir-fried with cooked bamboo shoot slices. The finished dish is white as jade, with plump, tender, and delicately fresh clam meat.

35 min

Easy

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Ingredients

Live fresh large razor clams (main ingredient) 1000 g

Cooked bamboo shoot slices (garnish) 150 g

Shaoxing wine (30 g for marinating, 20 g for stir-frying) 50 g

Fine salt (2 g for marinating, 3 g for stir-frying) 5 g

Scallion segments 25 g

Minced ginger 5 g

White pepper powder (for sprinkling) 0.5 g

Water starch (for thickening) 25 g

Sesame oil (for drizzling) 15 g

Cooked pork lard (used twice, 50 g each time) 100 g

Instructions

Prepare the razor clams

Rinse the razor clams thoroughly to wash away sand and grit. Remove the shells and extract the clam meat, then tear off the tough ligaments. Split open both the siphon and body of each clam, scrape out the innards, and wash again until completely clean. Combine the clam meat with the Shaoxing wine (30 g), minced ginger, and fine salt (2 g) and set aside to marinate.

Stir-fry the clam meat

Place a wok over high heat until very hot, add the cooked pork lard (50 g), and heat until it is about 90% smoking. Add the marinated clam meat and quickly stir-fry until it just turns a pale jade color, then immediately transfer to a plate and set aside.

Build the sauce and finish the dish

Reheat the wok over high heat, add the remaining cooked pork lard (50 g), then add the scallion segments and bamboo shoot slices and stir-fry until fragrant. Pour in the Shaoxing wine (20 g) and fine salt (3 g), then add the juices released from the cooked clams. Bring to a rolling boil and thicken with the water starch. Return the briefly cooked clam meat to the wok, toss quickly to coat, drizzle with the sesame oil, plate the dish, and finish with a sprinkle of white pepper powder.