pancake

1

Peel the shell and wash the razor clams, marinate with cooking wine, soy sauce and salt for 15 minutes.

2

Put the oil in the pan, pour in the razor clams and chop until done.

3

Serve when it is 8 minutes old.

4

Wash and mince cilantro.

5

Mix the flour with water to make a paste.

6

Add the parsley and beat in two eggs.

7

Add some salt and chicken essence and stir well, and leave to leave for 15 minutes to make batter.

8

Put the oil in a non-stick pan and pour in the batter.

9

Add a few treated razor clams before the egg liquid solidifies.

10

Turn the dough twice halfway and continue to fry slowly.

11

After frying, spread them one by one.

1. When preparing razor clams, if you dislike the tubes, you can remove them (it is fine to leave them on; it depends on personal preference); 2. Pre-cook the razor clams to 80% doneness so they will cook quickly during frying; this avoids the awkward situation where the pancake is cooked but the clams are still raw; 3. Minced cilantro is a matter of personal preference; if you don't like it, you can substitute it with minced scallions; 4. Let the batter rest for 15 minutes after mixing; this will make the fried pancakes chewier; 5. When frying the pancakes, do not rush to flip them; wait until the pancake can slide in the pan before turning, so it does not break apart;