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Cooking time: 30 minutes difficulty: intermediate taste: homely taste

Blood clam meat is tender and smooth, delicious and mouth-watering.

Misty rain, apricot blossom and cold

Misty rain, apricot blossom and cold

material

Blood clam

300 grams

Ginger formula material 1 yuan

3 tablespoons of white vinegar formula.

Sugar formula material 1 teaspoon

working methods

Prepare blood clams, ginger and blood clams and brush them carefully with a toothbrush.

1.

Prepare blood clams, ginger and blood clams and brush them carefully with a toothbrush.

Cut ginger into 3 pieces, and cut the rest into shredded ginger.

2.

Cut ginger into 3 pieces, and cut the rest into shredded ginger.

Pour white vinegar into the dish, add ginger and sugar and mix well. Dip in blood clams.

3.

Pour white vinegar into the dish, add ginger and sugar and mix well. Dip in blood clams.

Put ginger slices into a pot and bring to a boil.

4.

Put ginger slices into a pot and bring to a boil.

Pour in the blood clam, scald it for 10 second, slightly open it, and take it out immediately.

5.

Pour in the blood clam, scald it for 10 second, slightly open it, and take it out immediately.

Blood clams dipped in soy sauce and vinegar sauce are very delicious.

6.

Blood clams dipped in soy sauce and vinegar sauce are very delicious.

skill

The scalding time of blood clam is 10 second, and the meat is tender and smooth, extremely delicious and has the feeling of sashimi. Friends who are afraid of eating half-life can also remove the blood clam immediately after scalding it. The meat is crisp and tender, but it loses its smooth taste.