Cut the mussel meat into small pieces (the hard part can be hammered several times with a handle) and rub it with salt for 2-3 times until the mucus on the mussel meat is cleaned.
Put the washed mussel meat into a casserole, add wine to the mussel meat, boil and cook for a few minutes.
Add ginger slices and water to the casserole, boil and skim off the floating foam.
Add bacon and slice, bring to a boil and turn to low heat.
Add tofu and winter bamboo shoots in about half an hour.
Stew over low heat until mussel meat is soft and rotten, punch tofu and season with salt.
Sprinkle some pepper after cooking.
Two or three fried mussels
Cut it open and clean it, and put the clam meat into the water.
Chop garlic seeds, slice ginger, dice fresh garlic roots, and prepare some dried peppers.
Put all the ingredients in the oil pan and stir-fry until fragrant. Better simmer.
While waiting, shred onion, green pepper, carrot and mussel meat respectively.
Put all the ingredients of "6" into the pot, stir fry over high fire, pour in some cooking wine, and season according to personal taste.
After cutting the above materials, add fresh garlic leaves and stir fry.
Third, braised mussels.
Wash mussels with clear water and pull out the mud intestines.
Then put the washed mussel into the pressure cooker 10 minute, and then keep the pressure for 5 minutes.
Take the pressed mussels out of the pressure cooker, wash them with clear water, drain them and cut them into small pieces.
Take the oil pan and pour in ginger, garlic and pepper.
Add mussels and stir fry.
Stir-fry until mussels absorb oil and change color.
Add light soy sauce, dark soy sauce and appropriate amount of sugar and water, simmer for five minutes, and then simmer for fifteen minutes.
Add chopped green onion and serve.
Four, mussel seedling grass
Wash mussels and drain.
Knock the thick edge thin with the back of the knife, otherwise it will be difficult to chew.
Cut into small pieces
Wash pork belly and slice it. Heat oil in a pan, add ginger slices and meat slices.
Stir-fry until oily and golden yellow.
Add mussels and stir fry.
Stir-fry until the soup is slightly out of the pan.
Add cooking wine (this dish does not contain colored seasonings such as soy sauce)
Cook until the soup turns slightly white.
Add a proper amount of water, you can add a little more, and the seedlings need water in the later stage.
Bring the big fire to a boil, and simmer for more than 30 minutes, so that the mussels are cooked and rotten. Very fresh. There is no need to put monosodium glutamate.
Wash and drain the seedlings.
Heat the oil in the pot and pour in the seedlings and grass.
Stir-fry until flat, slightly out of water.
Add mussels and put the soup together.
Add some salt, bring to a boil over high heat, and turn to medium heat.
Cook until the seedlings change color. The time is too short, and the Miao grass tastes good.
Five, spicy fried mussels
Cut open mussels, remove viscera and other dirt, add 1 tbsp salt, and knead.
After washing, knock off the skirt of mussel with the back of a knife.
Put it in a pressure cooker, pour in clear water without mussels, and add ginger slices, onion knots and 1 tbsp cooking wine.
After the fire reaches SAIC, turn to low heat and cook for 20 minutes. Turn off the fire and take out the mussel meat after natural exhaust. This soup can be used to make tofu soup.
Cut the cooked clam meat into strips, and slice the green garlic obliquely.
Heat oil in a wok, add shredded ginger and onion and stir fry, add mussels and stir fry.
Cook cooking wine, pour in soy sauce, sugar and appropriate amount of water, and cook until it tastes delicious.
Stir-fry green garlic in another oil pan until soft, add 1 teaspoon salt to taste, and then stir-fry mussel meat evenly.
Six, mussels roasted sauce meat
Knock the edge of mussel meat with the back of a knife a few times, then boil it, then wash off the mucus with salt and wash it again.
Put salt, ginger juice, cooking wine, onion, ginger and garlic into a bowl and marinate for half an hour.
Put mussels in a pressure cooker, add a little water and press for 30 minutes.
Wash the sauce meat and cut it into thin slices.
Put it in a bowl and blanch it with water.
Take out and drain for later use.
Stir-fry ginger and garlic in a frying pan.
Add mussels and stir fry.
Add the sauce meat and stir well.
Add some chopped pickles and stir well.
Add some cooking wine, sauce-flavored fresh soy sauce, soy sauce and soy sauce, and then add some sugar and mix well.
Add some water and boil until the soup is thick, sprinkle with sesame oil and chopped green onion.