Ingredients
700 g (about 1.5 lbs) of surf clams, 2 Chinese fried dough sticks.
Seasonings
lard to taste, 20 g scallion segments, 75 g (about 1/3 cup) Shaoxing wine, and salt, water chestnut starch, and clear broth each to taste.
Instructions
1. Slice each clam meat into 2 pieces; cut the fried dough sticks into small diagonal pieces.
2. Heat the oil over medium-high heat, deep-fry the youtiao until crispy, remove and place on a plate as a base; quickly stir-fry the sliced clam meat in a wok with plenty of lard over high heat, drain off the oil, immediately pour in the wine, and gently press the clam meat with a spatula to remove excess moisture.
3. Then add the scallions and stir-fry briefly, add some clear broth, salt, and wine, then thicken with a light water chestnut starch slurry, remove from heat and pour over the fried dough sticks.