First, cut open the razor clams and remove the internal organs.

Cut four scallions into sections and slice an appropriate amount of ginger.

Once the water boils, add cooking wine and blanch the razor clams for 5 seconds, then immediately take them out.

Place the clams into ice water, which will make it easy to remove the shells. Remove the black membrane.

Heat some oil and sauté the scallions and garlic until fragrant.

On high heat, add the razor clams and quickly sear them.

Scoop out 2 spoons of the clam broth for making the sauce.

Prepare the sauce with 2 spoons of clam broth, 1 spoon of sugar, a pinch of salt, 2 spoons of light soy sauce, and a little starch.

Add 1 spoon of yellow wine to bring out the aroma, then stir-fry everything evenly. Pour in the prepared sauce and reduce it over high heat until thickened. Then, it's ready to serve.