Ingredients: 500g of Qingkou.

Seasoning: salt, blending oil, sweet and sour Chili sauce and 2 peppers.

The specific operation steps of frying mussels are shown in the following figure:

1. Wash mussels for later use.

2. Cut onions, mince ginger and garlic, cut peppers into small pieces, and prepare a packet of Chili sauce.

3. Add oil to the pot, heat it, add minced garlic from Jiang Mo, and stir-fry pepper to taste.

4. Stir-fry under the green fire and stir-fry constantly.

5. Stir-fry until the green mouth is slightly open, and then stir-fry the Chili sauce evenly.

6. Season with salt and chicken essence.

7. Trim chopped onions.