Main Ingredients

Blood Clam

500g

Accessories

Top-quality head extract

10g

Excellent fish sauce

15g

Brewed white vinegar

5g

Black sesame oil

5g

Self-pickled pickled peppers

2 pcs

One-head garlic

2 pcs

Coriander

2 stalks

Steps

1. These are fresh blood clams bought from the market. When making this dish, you must choose fresh blood clams!

2. Prepare the marinade ingredients and wash them thoroughly!

3. Wash the blood clams repeatedly and prepare two coins, one large and one small.

4. In the seasoning bowl, pour 1 tablespoon of sesame oil and prepare white vinegar.

5. Pour 2 tablespoons of white vinegar and prepare the fish sauce.

6. Pour in 2 tablespoons of fish sauce and prepare the head.

7. Pour in 2 tablespoons of whipped cream and 6 tablespoons of cold boiled water, and stir evenly.

8. Crush the garlic, remove its clothes, chop into small pieces, chop the pickled pepper into small pieces, chop the coriander into small sections, put it into a seasoning bowl, and make a marinade.

9. Place the blood clams cleaned in step 3, flatten them in a colander without overlapping, then put them into boiling water and soak them for 10 to 15 seconds. Che Ji: This time cannot be exceeded. This is already the biggest compromise between eating raw and sterilizing.

10. When the soaking time is up, quickly pick it up and place it on a plate to serve.

11. Then follow the method shown in the picture. Use a one-yuan coin for a large blood clam and a five-cent coin for a small one. Insert it into the gap between the blood clams and twist them gently to open them. Blood cockles.

12. Remove the shell from one side of the blood clams and place them on the plate one by one.

13. Pour on the marinade prepared in step 8 and serve.