Boiled razor clams with loofah

Overview

How to cook Boiled razor clams with loofah at home

Take 2 short loofahs, peel off the skin, cut off the head and tail, cut in the middle, then cut into loofah strips, put on a plate and set aside.
Add an appropriate amount of razor clams, add heavier salt, and wait for 1 hour to let the razor clams spit out the sediment. After 1 hour, scrub the surface of the razor clams clean.
Heat a pot, remove an appropriate amount of lard, add shredded ginger and stir-fry until fragrant, add luffa, stir-fry evenly, pour in a small amount of stock or water several times to draw out the water from the luffa, and stir-fry the luffa until soft.
Stir-fry the loofah until soft, add the razor clams, pour in an appropriate amount of stock, stir-fry evenly, then add an appropriate amount of salt, and stir-fry until the razor clams are fried. After the razor clams are fried, add shredded red pepper and chicken essence, stir-fry evenly, and serve.
Finished product pictures