Practice of raw salted seafood in Chaoshan

The practice of raw salted seafood in Chaoshan;

Ingredients: blood clam.

Accessories: garlic, millet, ginger, coriander, sugar, vinegar, salt and soy sauce.

1, prepare the blood clam.

2. Adjust the sauce first: pour the chopped garlic, ginger, millet spicy and coriander into a container, add a little vinegar, a little sugar to refresh, and add a proper amount of salt soy sauce (sesame oil can also be added). After adding seasoning, stir well and set aside.

3, wash the blood clams, buy fresh and bring a lot of dirty things back, so wash them many times until the water becomes clear.

4. Put the washed blood clam into a container, then scald it with boiling water for about 15 -20 seconds, and then immediately pour it out. This step is the most important, because if they are scalded for too long, they will have no blood and no soul, and it will be difficult to open them if they are not ripe, so we must grasp the time.

5. The scalded blood clams are opened one by one.

6. After the dish is set, evenly pour in the sauce just prepared, and a delicious Chaoshan raw pickle is ready.