200g leek, mussel100g, cooking wine10g, 2g vinegar, 3g refined salt and chicken essence, 0.2g pepper, 0g soup100g and 25g vegetable oil.

Practice steps

1. Wash mussels with warm water, soak them in warm water until they become soft, take them out and drain. Remove old roots and yellow leaves from leek, wash, drain and cut into 3 cm long sections.

2. Heat the oil in the pot, stir-fry the mussels, cook the vinegar and cooking wine evenly, add the soup and stir-fry until the soup is cooked.

3. Add leeks and mix well. Add salt, chicken essence and pepper and stir-fry until cooked. Serve.