Raw materials:

400g mussel, 400g pork belly, 50g soy sauce, 30g Shaoxing wine, sugar, onion and ginger.

Brand:

Wash the fresh mussels, shell them, cut off the inner hair, and then wash the fine sand to eat. Scrape the pork clean, cut it into dices, stir fry thoroughly in a pot, add soy sauce and seasoning, then add water to boil over high fire, skim the floating foam, add mussels to boil, pour into a casserole, cover the lid, simmer over low fire until crisp and rotten, then collect the juice over high fire and eat with the casserole.