This new Sichuan cuisine is bright in color, exquisite in materials, healthy and nutritious, and spicy in pepper. It is a rare delicacy with color, fragrance and taste, which has a visual impact. ?
food
Mussels, vermicelli, ginger, garlic, red pepper, green pepper, red pepper, olive oil, refined salt, steamed fish and soy sauce, cooking wine and white pepper.
Detailed steps
1. First, carefully tear off the mussels from their shells and use them after cleaning their internal organs. Brush the shelled mussels and shells with a small brush for later use. Soak the fine vermicelli in clear water until it becomes soft. Cut all garlic, ginger, chives and all kinds of peppers into mud or fine powder for later use.
2. Add 1 tablespoon olive oil, 2 tablespoons cooking wine, 3 grams of salt and 2 grams of white pepper, and a small amount of chopped ginger, and mix well to make a marinade. Then put the freshly cleaned mussel meat in and marinate it for more than ten minutes before it tastes.
3. Add 2 tablespoons of Spanish olive oil to the pot and heat it, then add all garlic, ginger and a little salt and stir fry quickly until the color is slightly yellow.
4. Put the empty shell into a dish, spread the soaked fine powder strips evenly on the bottom of the shell, put the marinated mussel meat neatly on the vermicelli, then spread the freshly fried garlic paste evenly on it, sprinkle with various diced peppers and shallots for decoration, and finally order a few drops of steamed fish and soy sauce to refresh.
5. Boil the steamer until the water boils and steam it on a plate. After about five or six minutes, you can enjoy this delicious food. ? The seafood in Sichuan cuisine is very delicious.
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