Ingredients: 24 razor clams (about 500g), 2 big eels (shan) (about 400g), chives shreds, ginger shreds, pepper pieces, Shaoxing wine, dark soy, salt, gourmet powder, sugar, mashed garlic, dried pepper, prickly ash, chili sauce, chili oil, pepper, oil, high stock

Recipe:

1. Put razor clams in boiling water and braise for a minute. Take out and let cool. Shell them, and clean the meat.
2. Kill the eels and remove the bones. Knife into pieces 5 cm long. Scald in boiling water. Take out and clean. Make them cross the heated oil in the wok.
3. Scald the clam meat in boiling water and arrange it around the serving plate (in the shape of a ring). Put 25g oil in a heated wok. Sauté prickly ash, chili sauce and mashed garlic fragrant. Put in stock and eel pieces. Add dark soy, Shaoxing wine, gourmet powder, salt, pepper, sugar, and dried pepper and braise for 5 minutes. Finally add some chili oil and immediately put the eel pieces in the center of the clam meat. Sprinkle some chive shreds, ginger shreds, pepper shreds. Pour on done oil and serve.