Edamame and Pickled Cabbage Braised Razor Clams

Prepare the ingredients: Shell and rinse the edamame, drain the water, and set aside; soak the razor clams in salt water for half an hour.

Bring water to a boil in a pot, add the clams, add ginger slices, pour in cooking wine, and cook until the shells are fully open, then remove the clams and rinse them in cold water, shelled, for later use.

Pour an appropriate amount of oil into the pot, add minced garlic and minced ginger, then add the pickled vegetables, and stir-fry evenly with a spoonful of doubanjiang.

Then add the edamame and stir-fry until it changes color.

Then pour in the clams, add a little light soy sauce, and season with salt.

Then pour in half a bowl of water and cook for 5 minutes.

A simple and delicious stir-fry that goes well with rice can now be served.