Ingredients: 500g mussel shell, half a colored pepper (even without putting it), 2 shallots, 2 slices of ginger, cooking wine 1/2 teaspoons (3ml), salt 1/4 teaspoons (1g), water starch 1 teaspoon (3 ml).

Exercise:

1) After buying a mussel shell, wash it with clear water for several times, then put it in a big bowl, fill it with clear water, add a spoonful of salt and soak it for half an hour to let the mussel shell spit sand. Then drain the water for later use.

2) Pour clean water into the pot and heat it until it boils, then blanch the mussels. After about 1 minute, all the mussels will open. Take it out and put it on a plate. Those that are not opened can be cooked for another half minute. If they are still closed, throw them away. If they are dead or broken, don't eat them.

3) Shelling the blanched mussels and keeping the meat. Scallion is cut into 4cm long segments, and ginger is peeled and cut into 4cm long filaments. Cut the colored pepper into 4 cm long strips.

4) Pour oil into the pot. When the oil is 70% hot, add shallots and shredded ginger until fragrant, add mussel shell meat, quickly add cooking wine, add salt and colored pepper strips, add water starch, stir well, and finally add balsamic vinegar. The whole process takes about half a minute, not too long, otherwise the mussel meat will get old and affect the taste.