Main ingredient: 500g of mussels.

Accessories: moderate amount of oil, salt, 2 cloves of garlic, 1 garlic clove, moderate amount of ginger, 1 package of pickled millet peppercorns, 30g of dried chili peppercorns, 1 tablespoon of cooking wine, moderate amount of chicken essence.

Steps:

1, put the mussels into a pot, add cold water to submerge the mussels.

2: Cook for about 10 minutes, all the mussels will open and pick out the mussel meat.

3, cut strips with scissors, add salt and rub to wash.

4, prepare auxiliary ingredients Sour millet pepper, dry chili, garlic, garlic seedlings, ginger.

5, chili pepper cut small, garlic, garlic cloves, garlic seedlings cut into sections, ginger cut into thin julienne.

6, hot pan into the mussels, add ginger, cooking wine, sauté dry water, plate.

7, hot pot of oil, into the mussels before frying dry meat burst incense, fried small will then plate.

8, leave oil in the bottom of the pan, add all the auxiliary ingredients and stir fry for 2 minutes.

9, pour in the mussels, add salt and stir fry evenly, add chicken seasoning.

10, start the pot to plate.