1, 500g of mud cockles, 500g of minced garlic, 500g of minced coriander, 100g of minced red pepper, 1/3 bottle of sesame oil, half a bottle of chili oil, a little bit of cooking wine, 2 bottles of soy sauce, salt.

2, washed mud clam into the basin, pour boiling water about 20-30 seconds to the opening of the rapid lift, drain the water to be used. Scalding time should not be more than 30 seconds, otherwise the blood clam directly open, the meat becomes old and shrinkage, blood red juice will also be lost, thus taking away part of the fresh flavor; in addition, the water temperature should not be too low, otherwise the blood clam shell is too tight, can not be clamped open.

3, a small pot into the garlic 500 grams, 500 grams of parsley, 100 grams of red pepper, sesame oil 1/3 bottle, half a bottle of chili oil, cooking wine, a little salt, pour soy sauce 2 bottles of mixing standby.

4, blood clam with pliers, remove half of the shell, the other half of the shell with meat evenly arranged in the plate, with a bowl of marinade on the table, can also be evenly drizzled in the marinade on the ark meat and then go vegetables.