Blood Cockles

Name: Blood Cockles
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 390g Blood cockles; 5g ginger; 2 tablespoons Soy sauce; 1 tablespoon Balsamic vinegar

by Flower fish

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Blood cockle is a kind of small seafood, its meat is sweet and salty, warm in nature, enters the spleen, stomach, and liver meridian; it has the effects of replenishing qi and blood, invigorating the spleen and stomach, dispelling masses and eliminating phlegm; it is used for the symptoms of lumps and old age. Phlegm accumulation and other diseases; it also has analgesic and analgesic effects, and can be used to treat stomach pain and pantothenic acid. . .