Raw Salted Blood Clams

Name: Raw Salted Blood Clams
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Blood clam; Some parsley; 1/2 garlic; Some ginger; Ten Zhitianjiao

by KK Peggy

4.6 (1)

Favorite

48

Difficulty

Normal

Time

15m

Serving

3

Blood clams (Clams), also known as Kui clams, red clams, scorpion clams, mud cockles, flower cockles, etc., are a kind of shellfish marine life that grows in the tidal flats. In the southeast coastal area, you can eat it after a few seconds with boiling water, and you can see the blood-like secretion when you peel the shell, so it is called blood clam. Wenzhou people call it "huhā". Southeast Asia and the coastal areas of Jiangsu, Zhejiang, Guangdong, Fujian think this thing Very nourishing and nourishing.

Ingredients

Raw Salted Blood Clams

1. First clean the blood clams with a toothbrush

2. Cut coriander, chili, garlic, and ginger

3. Put two slices of ginger in the pot and boil, pour in the blood clams, take out in five seconds, be careful not to blanch for a long time, it is easy to open the mouth, the blood will be left behind and lose the flavor

4. Put it in glassware, put a layer of snow ha, put a layer of minced ginger garlic pepper coriander

5. Pour in the cooking wine and light soy sauce and add some salt and cool boiled water

6. Shake well and put it in the refrigerator for three or four hours before eating!

Tips:
I forgot to take a picture of the finished product when I ate it, and I ate it in an instant. It was so delicious! Forgive me for stealing a finished picture from the Internet!