1. Materials: 5g of blood clam, appropriate amount of coriander, half of garlic, appropriate amount of ginger and ten peppers.

2. Practice: First, clean the blood clam with a toothbrush; Cut coriander, pepper, garlic and ginger; Put two pieces of ginger in the pot to boil, then pour in the blood clams, and take them out in five seconds. Be careful not to scald them for a long time. It's easy to open your mouth, and when you open your mouth, you'll lose all the blood and lose the umami flavor. Packed in glassware, with a layer of snow and a layer of Jiang Mo garlic, pepper and coriander; Pour in cooking wine and soy sauce, add some salt and cool boiled water; Shake well and put it in the refrigerator for three or four hours before eating.