Seasoning: ginger 10g, garlic 10g, cooking wine 10ml, soy sauce 10ml, soy sauce 10ml, yuanzhen sugar 10g, and persimmon pepper 5g.

Braised mussels in brown sauce

1. Wash mussels with clear water and remove mud intestines.

2. Then put the washed mussels in an autoclave for 10 minute, and then keep the pressure for 5 minutes.

3. Take the pressed mussels out of the pressure cooker, wash them with clear water, drain them and cut them into small pieces.

4. Take the oil pan and pour in ginger, garlic and pepper.

5. Add mussels and stir fry

6. Stir-fry until mussels absorb oil and change color.

7. Add light soy sauce, dark soy sauce and appropriate amount of sugar and water, simmer for five minutes and then turn to low heat for fifteen minutes.

8. Add chopped green onion and the pot will be fine.