Chaoshan Raw Pickled Blood Clams

Name: Chaoshan Raw Pickled Blood Clams
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Blood clam; 3 pieces chili; 12 cloves Garlic cloves; 1 piece ginger; 2 pieces parsley; Some Black vinegar; Some Fish sauce; Some Soy sauce; Some oil

by Chaoyin Hipster

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Blood clams are a common food in the eastern coastal areas, but no family eats blood clams every day. Chaoshan people will eat blood clams during Chinese New Year. Because it looks like an ancient "purse bag", its shell is also called "clam shell money", which means to attract wealth, and hope that the new year will be full of money.

Previously, the large-scale food documentary "China on the Bite of the Tongue" also had a special report. The blood clams are not big, but the meat is crispy, tender and full, juicy and unforgettable!

Ingredients

1 catty Blood Clam
3 pieces Chili
12 cloves Garlic Cloves
1 piece Ginger
2 pieces Parsley
Some Black Vinegar
Some Fish Sauce
Some Soy Sauce
Some Oil

Chaoshan Raw Pickled Blood Clams

1. Wash the blood clams with a brush, put them in a dish, and set aside

2. Wash the coriander, remove the roots, chop it, put it on a plate, set aside

3. Slice the ginger, chop it, put it on a plate, set aside

4. Peel the garlic cloves, smash them, chop them, and place them on a plate, set aside

5. Wash the peppers, slice them, put them on a plate, set aside

6. Then, turn on a high fire, pour an appropriate amount of water into the pot, when the water boils, pour in the blood clams, boil it for one minute, then you can pick it up

7. Put the picked blood clams in a bowl, pour oil, fish sauce, black vinegar and light soy sauce in sequence; then add coriander, chili, garlic and ginger in sequence, and stir well.

Tips:
❥ Please choose fresh ingredients, fresh, fresh, fresh ❥ If you are afraid of fishy, you can add some cooking wine. ❥ Peel the ginger and use an iron spoon to shave off the skin, which saves time and effort. ❥ The blood clams should not be hot for too long , Otherwise the meat will become hard and not tender enough