Fried bamboo shoots with mussels

Its cuisine is Huaiyang cuisine.

Features light and refreshing, delicious.

The raw materials are mussels (200g), tender and flat-pointed bamboo shoots (200g), vegetable oil (200g), white sugar (appropriate amount), chicken soup (half bowl), yellow rice wine (65g) and refined salt (a little).

manufacturing process

Firstly, the flat-pointed bamboo shoots are cut into strips 1 inch long; Soak mussels in boiling water.

Second, use two bowls, put a flat-pointed bamboo shoot and a mussel in each bowl, add boiling water to the bowl until it is flush with the material, evaporate it in the cage, take out the mussel 9, cut off the old pieces and hair cores, and wash it again.

Third, start the vegetable oil pan, pour the bamboo shoots and mussels in two sides, add the original soup (that is, steamed mussels soup), sugar, wine, salt and chicken soup, stir fry on both sides until the soup is dry, and then take the pan and put it on the plate. Put mussels and bamboo shoots, and serve them when they are cold.