Cooking Steps

1. 

   Step1:Two fresh chibe shells, just 500g. Put them in the pool and brush them with a toothbrush.

2. 

   Step2:When you open your mouth, the kitchen knife goes in and cuts the fascia. Use your hands to break the shell

3. 

   Step3:Chibei is also called bloody clam. There is a lot of blood in it. Cut the red shellfish. Remove the fascia, blood clots, black thread and palm. Pour a spoon of salt into the palm. Scrub the inside and outside. Wash the mucus from the red shellfis

4. 

   Step4:Then wash the red shellfish with pure water or cold boiled water. Slice for later use

5. 

   Step5:Wash the red shell with plenty of water. Put the cleaned and cut red shell meat into the shell. In a small bowl, pour in Li Jinji's light salt soy sauce. Squeeze in a piece of horseradish. Then put it on the plate