Mussels are not only delicious, but also not difficult to make. First, treat mussels, soak them in boiling water for 30 minutes, then remove gills and intestines from mussels, and soak them in clear water again until soft and rotten. Cut the red pepper into small pieces, cut the leaves of Chinese cabbage and chop them separately, and chop garlic and ginger. Cool with oil in a hot pan, add mussels, fry both sides until yellow, and then take out. Take the remaining oil in the pan, add garlic and Jiang Mo, and stir-fry until fragrant. Add cabbage and stir fry. Add oyster sauce, salt and pepper and stir well. Add cabbage leaves and continue to stir fry. When the cabbage leaves are eight-ripe, add mussels and stir-fry gently and evenly. In this way, the delicious mussel fried cabbage is ready. It should also be noted that mussels should be soaked in soft foam before eating. The gills, intestines, stomach and sand in mussels should be removed. Mytilus itself has a salty taste, so pay attention to the dosage when adding seasoning. Stir-fried mussels are fragile, so stir-fry them lightly. I hope it helps you!