Raw pickled blood clams are not pickled alive, but need to be scalded.

Materials?

proper amount of aged vinegar

3 slices of ginger

8 cloves of garlic

3 strips of pepper

appropriate amount of coriander

appropriate amount of soy sauce

appropriate amount of cooking wine

a catty of fresh blood clams

a little sugar

how to make raw pickled blood clams?

1. Wash the blood clams with water several times after buying them, and brush the mud with a toothbrush. What's the most important thing to brush the middle mud with water twice?

2. Boil the water and put ginger slices and cooking wine. If you put too much blood clams into it, cook them in batches for about 8 seconds. Quickly pick them up and put them into ice water or cold water, then drain the water, peel them and put them in the refrigerator for freezing (peeling the shells requires a little helper, which is a very life-long process)

3. Chop garlic and pepper coriander, add sesame oil, vinegar, salt, white sugar and soy sauce and stir

Take the blood clams out of the refrigerator and put them in the refrigerator for 15 minutes.