White scorched razor clam

1. Add salt to the water, soak the razor clams for half a day, and spit out sediment.

2. Bring the water to a boil and add the clams. Cook until the clams are open for half a minute, then turn off the heat. Take out the razor clam and let it cool naturally.

3. Add salt and a little oil to the water, then blanch the okra in boiling water for one minute (if the okra is old, blanch it for a while longer).

4. Take it out and let it cool.

5. Remove the stem of the okra and cut it into thin and consistent slices.

6. Spread the bottom of the plate flat.

7. Take out the razor clam meat and place it on top of the okra, then add shredded scallions and sweet peppers.

8. Drizzle in steamed fish soy sauce.

9. Start a new pot and add an appropriate amount of oil. Heat until smoke appears, then pour it over the shredded scallions.