mussel

Longkou vermicelli

oil

Ginger garlic

purple perilla

Light soy sauce

Pickled pepper

salt

Recipe practice:

Ingredients: 600g fresh mussel, Longkou 1 vermicelli, 30g ginger and garlic, 3g perilla, and a little pickled pepper.

Dice perilla, ginger and garlic.

Fill the bowl with oil, add salt and mix well.

Soak the vermicelli until soft, and then cut it into 2-inch sections.

Qingkou is soaked in water and salt.

Scrub the periphery of the shell with clean steel balls.

It is a little difficult to open the cleaned mussels carefully with a knife (be careful not to hurt your hands), or you can scald them with boiling water.

Open the green mouth and put it on the plate.

Spread the vermicelli and drizzle with garlic juice.

Add water to the pot and bring to a boil, steam for 16 minutes, and steam again after boiling for 10 minutes.

After steaming, open the lid and pour some soy sauce. I don't like it.

Pour out the steamed soup and pour it on.