This is a classic dish, but after washing mussels, you should knock off their tongues with the back of a knife.

Wash mussels and put them in a saucepan with bacon. You can put some bamboo shoots and add enough water, ginger, wine and onions. If bacon is salty enough, you don't even need to put salt. Because mussels are cold, you can add more peppers.

Braised meat with mussels

Ingredients: mussel meat 1500g, pork belly 250g, Shaoxing wine 20g, onion ginger 1 slice, ginger 2 slices, refined salt 10g, essence 1g and pepper 2g.

Making:

1. Pork is cut into pieces, with a length of 4cm and a width of 1cm. Remove the mud intestines from the clam meat, flatten the hard meat with the handle and wash it clean.

2. When the wok is on fire, add mussel meat, onion, ginger slices, Shaoxing wine and a little water, boil over high fire, skim the floating powder, simmer over low fire for 10 minute, then add the meat pieces to stew over high fire, stew for 2 hours until the mussel meat and pork are crisp and rotten, and add refined salt and monosodium glutamate to serve.

snow lotus

Ingredients: a handful of medium-sized mussels (10).

Exercise:

1, washing Chinese cabbage, squeezing out water, and chopping;

2. mussel shells, picking gills and squeezing mud intestines; Rub mussel meat with a handful of coarse salt for a while, rub out mucus and wash it; Add salt and knead it again; Repeat for two or three times until there is basically no mucus; After washing and draining, cut the mussel meat in half; Larger ones can be cut into thick strips;

3. Heat the wok, add a little oil, add ginger slices when it is 80% hot, and add mussels to stir fry; Stir-fry until mussels are cut and cook wine; Add a little light soy sauce (not too much, because the cabbage is salty) and a little sugar, sprinkle with chopped cabbage, add water, stir well and boil, cover with low heat and stew for about 10 minute;

4. Transfer the chicken essence, sprinkle with chopped green onion, and collect the juice over high fire.

Note: Although mussels are delicious, they are cold, so it is not advisable to eat more at one time, otherwise it will easily cause gastrointestinal discomfort.

Braised mussels with bacon

Ingredients: net mussel1500g, ginger 2.5g, bacon150g, Shaoxing wine 25g, bamboo shoots 50g, and shallots.

2.5g, 2 bacon bones, 2.5g of refined salt, 4 water-soaked mushrooms and 25g of white pepper.

Cooking method:

1. Scrape the skin of the bacon, soak it in clear water and wash it, remove the middle bone and cut it into strips with a length of 3 cm and a width of 1 cm.

2. Wash the mussel meat with a wooden stick and blanch it in a boiling water pot. When the water is milky white, remove the pot from the fire, wash it with clear water again, and cut it into pieces the same size as the bacon.

3. Put1000g of mussel meat soup into a casserole, then add bacon, preserved bone, chicken nuggets and mussel meat, boil over high fire, skim off floating foam, turn to low heat, add onion, ginger and Shaoxing wine, stew until 80% rotten, then add bamboo shoots, mushrooms and salt, and take out preserved bone and onion ginger after stewing. Take out the white pepper, put it in the original pot, open the lid and eat.

Key points: stew mussels and bacon together, boil over high fire, simmer over low fire, and have enough heat, which is crisp and delicious.

Stewed pork knuckle with pepper and mussels

Raw materials:

500g of trotters, 200g of mussel meat, 50g of pepper, 30g of vegetable oil, 20g of refined salt, 5g of monosodium glutamate, 20g of white vinegar, 0/5g of cooking wine/kloc-0, 5g of ginger/kloc-0, 0g of leek/kloc-0, 0g of fresh soup100g.

Method:

1. Blanch the pig's feet, scrape them clean, cut them into 3cm pieces, blanch them in a water pot, and let them cool for later use.

2. Wash mussel meat with refined salt and white vinegar, cut into pieces, and blanch it in boiling water for later use; Slice ginger and shred leek.

3. Put a clean pot on a strong fire, add vegetable oil, stir-fry ginger slices when the heat reaches 50%, then stir-fry pig's trotters and mussels, stir-fry cooking wine, pour in fresh soup, add pepper, pour it out in a pressure cooker for 8 minutes, add refined salt and monosodium glutamate to taste, put it in a soup bowl after taking out of the pot, and sprinkle it.

Features: Strong fragrance, slightly sour and spicy, and unique flavor.

uncaria

Material: 4 mussels (1000g). Accessories: purple cabbage 250g. Seasoning: Uncaria seafood juice 30g.

Method: (1) Wash mussels to remove fishy smell, then put them back into their original shells and steam them in cages for 7 minutes.

(2) After the purple cabbage is changed, stir-fry it and put it at the bottom of the dish.

(3) After the Uncaria juice is heated, it is kept.