Recipe for braised loofah and razor clams

Peel the loofah and cut it into chunks. Clean the razor clams. Put a little water and 3 slices of ginger in a pot and bring it to a boil. Add the razor clams. When the water boils again, most of the razor clams will have opened. Turn off the heat.

Remove the razor clam meat, remove the black lines around the meat, and set aside the top layer of the broth from blanching the razor clams in a bowl.

Heat oil in a pan, then add minced garlic and shredded ginger.

Add the loofah and stir-fry briefly.

Add the razor clam broth, salt, and sugar, and cook the loofah until soft.

Add the razor clams and cook until done.

Sprinkle with chopped green onions, thicken with cornstarch slurry, bring to a boil, and serve.