1. Boil 50ml of water, add 500g of razor clams and ginger slices, cover and simmer for 3 minutes, until the razor clams open.
*Note: The razor clams should be spit out sand first. Cover the razor clams with water. Add a spoonful of salt and a little sesame oil and wait for an hour.
2. Take out the razor clams and put them into cold water. Boil the razor clam broth in the pot and reserve it for later use. Remove the razor clam shell and the outer black line of the razor clam meat, leaving the white and clean razor clam meat.
3. Turn on medium-high heat, spray some oil after the pot is hot, add minced garlic and green onions and saute until fragrant , add 500g loofah cubes and stir-fry until raw, add razor clam stock from step 2 and a little salt.
4. Continue to stir-fry until the loofah becomes soft, add razor clam meat and starch water (1 tablespoon of starch + 2 tablespoons of water, stir well), stir-fry evenly, and it is ready to serve.
Finish the flowers
