Ingredients:

Blood clams Minced garlic Minced ginger Minced cilantro

Practice:

1Blood clams with a brush to brush clean, rinse clean

2Water boiled and then off the heat, clams poured into the 10 seconds to fish out, or see the first blood clams open on the fish out, fish out of the cool water

3Cooled and then pry open the end of the clams with a hard object from the tail, better to open the shell, all remove one side of the shell on a plate

4 Sauces: spoon MSG, two tablespoons of white pepper, pry open the shell of clams from the end of the clams, the clams are not the same. All clams should have their shells removed on one side, and serve on a plate

4 Sauce: one tablespoon of monosodium glutamate (MSG), two tablespoons of white vinegar, one tablespoon of salt, one tablespoon of sesame oil, and five tablespoons of soy sauce, and then add the appropriate amount of water and mix well

5 Pour the sauce evenly over the clams and refrigerate for 15 minutes or so, and then serve the clams on a plate, or leave in the refrigerator for a few more minutes until the next day

Replace the white vinegar with mustard for a better taste, and lemon juice for an extra kick. Lemon juice can also be used to sterilize and deodorize the clams