The first step: clear water. After buying mussels, don't cook them in a hurry. Instead, put them in clean water and put some salt in the water. Leave it for about two or three days, and then cook it after they spit out the sand and mud. The taste is particularly prominent.
Step 2: Cut and get the meat. Take out the cultured mussels and rinse them with clean water. First cut a gap along the edge of the clam shell with a knife, then insert the knife along the gap and pry it open. After the mussel shell is opened, separate the mussel meat from the mussel shell, dig it out and put it in the basin.
Step 3: Choose the meat. Remove the grayish yellow cheeks and the mud intestines at the back first. It's natural to remove your cheeks. There is nothing to say. That big blue and yellow thing is completely edible and doesn't need to be removed. All the blue dirt in the intestines should be removed. Cut the intestines with scissors and rinse them with clear water before cleaning.
Step 4: Wash mussels. Rub the mussel meat with salt several times, wash away the mucus, float in the water, scrape off the rotten meat with your fingers, and then rinse it with clear water.
Second, the burning method of mussels:
1, mussels are cut open by the stall owner to remove dirt such as intestines and gills, and the edges of mussels are tamped loose with wooden sticks;
2. Squeeze with salt for a while to remove mucus, and then rinse with clear water;
3. Put the mussel into the pot, add water, onion ginger and cooking wine, cook for 5 minutes, take it out, wash it and cut it into small pieces;
4. Shelling bamboo shoots, cutting oblique knife blocks, boiling in clear water for 5 minutes, and taking out to remove oxalic acid;
5. Cut the tofu into small pieces, blanch it with clear water, remove it, and slice the bacon;
6. Put mussels, bacon and bamboo shoots into a pot, add enough water to boil, and simmer for 1.5 hours;
7. When the mussels are tender, add tofu and cook for another 5 minutes, adding appropriate amount of salt and pepper.