Cockles
1.
I saw the fresh and plump cockles in the market and I bought them immediately and prepared to make a special delicacy.
2.
Use a small brush to clean each cockles and soak in clean water for a while to clean them.
3.
Boil the water in the pot until it boils, put the cockles in the fence and put them in the boiling water
4.
I usually leave the water surface immediately after a few 25 seconds. At this time, the cockles can not only kill bacteria, but are also the tenderest.
5.
Place the scalded cockles in a container to prepare tools, screwdrivers and small fruit knives
6.
Use a screwdriver to gently pry open the tail of the cockles. Be sure to pay attention to safety.
7.
Pry open the cockles and use a knife to gently scrape off the flesh on one side
8.
Put the processed cockles into a container
9.
Chop garlic, coriander, and red pepper into minced pieces and set aside
10.
Prepare the juice. This is a very important part. Mix well with waterlogging juice, sugar, rice vinegar, sesame oil, horseradish, Maggi umami
11.
Sprinkle the minced garlic on the cockles
12.
Then sprinkle coriander and red pepper on the meat of the cockles. I only sprinkle the red pepper in the middle two rows. The reason is that children and the elderly can’t eat it too spicy. This taste varies from person to person.
13.
Finally, evenly pour the adjusted sauce on the meat of the cockles and you can start to enjoy the deliciousness.
14.
This delicacy is really irresistible temptation
15.
It is the best choice for a banquet party
16.
Every bite is not only delicious, but also a lot of my love
17.
This is a big dish from north to south
18.
It's even more special when paired with Xiaobai Shochu
