Ingredients: blood clam, garlic, millet spicy, ginger, coriander, sugar, vinegar, salt and soy sauce.

Tools: bowls, plates.

1. Prepare blood clams, garlic, millet spicy, ginger and coriander and cut them for later use.

2. Adjust the sauce first: pour the chopped garlic, ginger, millet spicy and coriander into a container, add a little vinegar, a little sugar to refresh, and add a proper amount of salt soy sauce (sesame oil can also be added). After adding seasoning, stir well and set aside.

3, wash the blood clams, buy fresh and bring a lot of dirty things back, so wash them many times until the water becomes clear.

4. Put the washed blood clam into a container, scald it with boiling water for about 15 -20 seconds, and then immediately dump it. This step is the most important, because if you burn for too long, there will be no blood and no soul. If you are unfamiliar, it will be difficult to open it, so you must grasp the time and count down with a timer or mobile phone.

5. The scalded blood clams are opened one by one.

6. After setting the plate, pour the sauce evenly, and a delicious Chaoshan raw pickle will be ready ~ If possible, it will be better in the refrigerator for about 20 minutes.