Raw Pickled Blood Mussel

Name: Raw Pickled Blood Mussel
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Blood clam; 4 Single garlic; 4 fresh pepper; 2 tbsp Vinegar; 4 tbsp Soy sauce; 1 small handful Coriander

by Little Five's Food, Drink and Fun

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

The blood mussels are cooked hot and the three-sudden sauce is a classic meal in Chaoshan. This year, change the way of eating. The marinated blood mussels are fresh and not fishy. Everyone eats more enjoyable, and the accumulated mussel shell money is more.

Ingredients

1000g Blood Clam
4 Single Garlic
4 Fresh Pepper
2 tbsp Vinegar
4 tbsp Soy Sauce
1 small handful Coriander

Raw Pickled Blood Mussel

1. Clean blood mussels;

2. Put it in a big bowl;

3. Pour in boiling water for tens of seconds;

4. Drain the water and set aside the blood clam;

5. Prepare garlic and fresh chili;

6. Peel the single garlic and chop it into minced garlic, and chop the fresh chilies:

7. Put garlic and pepper on the blood mussel;

8. Mix aged vinegar and light soy sauce into sauce;

9. Pour the sauce on the blood mussel;

10. Add washed and chopped coriander;

11. Mix well and keep in refrigerator for 1 hour;

12. Take it out and peel it to eat.

Tips:
The heat of the scalded blood mussel should be just hot enough to peel the shell easily with your hands, and it will taste sweet and refreshing.