All the cuisines they belong to

Characteristics Mytilus meat has a special flavor. Pork is tender, smooth and plump, rich in gum and fat. The two are skillfully combined and have a unique flavor.

raw material

Clam meat 1500g, pork belly 250g. Seasoning: Shaoxing wine 20g, shallots 1 root, 2 slices of ginger, refined salt 10g, monosodium glutamate 1g and pepper 2g.

manufacturing process

1. Wash pork, remove hair with tweezers, and cut into pieces with a length of 4cm and a width of 1 cm. 2. Remove the mud from the mussel, tap the hard part of the side with the handle and wash it. 3. When the wok is on fire, add mussels, scallions, ginger slices, Shaoxing wine and a little water, boil over high fire, skim the floating foam, simmer for 10 minute on low fire, then add meat pieces, stew over high fire, and simmer for about 2 hours until mussels and pork are crisp, add refined salt and monosodium glutamate, and put them in a soup bowl. Sprinkle some pepper when eating.

Drunk mussel meat

Ingredients: 1 live mussels in winter, with proper amount of seasoning.

Features:

Production method: 1. Clean the live mussels, cut them into small pieces, put them in a bowl, and pour in sorghum wine and mix well.

Slightly salty;

2. Mix seasoning oil, sugar and sesame oil in a small bowl, add seasoning, pour in balsamic vinegar and mussels, and stir fry.

Stir well and soak for 3 hours.