Raw materials:

Mussels 1500 grams, 250 grams of pork, 20 grams of Shaoxing wine, 1 onion and ginger, 2 slices of ginger, 10 grams of refined salt, 1 gram of monosodium glutamate, 2 grams of pepper.

Production:

1, pork cut into 4 centimeters long, 1 centimeter wide block, mussels to the mud intestines, with the handle of the knife will be the upper side of the hard meat pounded flat, clean.

2, frying pan on the fire, into the mussels, onion knots, ginger, wine and a little water, with a high fire to boil, skimming the floating powder, on a small fire simmer for 10 minutes, and then into the meat with the simmering, the high fire to boil, moved to a small fire simmering for 2 hours to the mussels, pork, rotten, into the salt, monosodium glutamate, the pot that is ready to eat, eat with pepper.

Snow Vegetable Mussels

Main Ingredients:

Medium-sized mussels about 10 Snow Vegetables

Practice:

1, Snow Vegetables washed and squeezed dry and chopped;

2, mussels shells, gills, squeezed out of the mud gut; with a handful of coarse salt rubbing mussels for a few moments, rubbing out the mucus washed; and then add salt to the rubbing once more; repeated two or three times until there is basically no mucus. two or three times until there is basically no mucus; wash and drain the mussels into two; larger can be cut into thick strips;

3, hot frying pan, into a little oil, eighty percent of the heat into the ginger slices burst incense, add mussels stir-frying; stir-fry to mussels off the raw, cooking wine; add a little light soy sauce (do not be more than that, because of the snowy vegetables have a salty taste) a little sugar, sprinkle snowy vegetables, add water, stir frying and boil after the lid simmering on a small fire about 10 minutes;

This is a good idea, but it's not the only thing that you need to know about the mussels. minutes;

4, adjust the chicken essence, sprinkle green onions, large fire juice can be.

Note: Although the mussels taste delicious, but the nature of the cold, should not be eaten more than one time, otherwise it is easy to cause stomach upset.

Bacon stewed mussels

Main ingredients:

1500 grams of net mussels, 2.5 grams of ginger, 150 grams of salted bacon, 25 grams of wine, 50 grams of bamboo shoots, scallions

2.5 grams of small onion, bacon bone 2, 2.5 grams of refined salt, 4 mushrooms, 25 grams of white pepper,

Method of cooking:

1. Scrape the outer skin of the bacon, soak and wash it with water, pick out the middle bone, and cut it into strips 3 centimeters long and 1 centimeter wide.

2. mussels with a wooden stick to loosen the edge of the wash, under the pot of boiling water to cook a little, the water is milky white, the pot off the fire a little cooler and then fish out, and then wash with water, cut into bacon the same size of the block.

3. casserole put people cooking mussels soup 1000 grams, and then into the bacon, bacon, chicken pieces, mussels, high-fire boiling, skimmed off the foam, turn on a small fire, under the green onions, ginger, shaoxing wine, stewed to eighty rotten, and then under the bamboo shoots, mushrooms and salt, stewed rotten and fished out of the bacon and onions and ginger. Remove the white pepper, the original pot on the table, and then uncover before eating.

Key: mussels and bacon with stew, large fire boil, small fire slow stew, fire enough to the texture of the crisp flavor.

Wild pepper mussel stew pig's feet

Raw materials:

500 grams of pig's feet, mussels 200 grams of meat, wild pepper 50 grams of vegetable oil 30 grams of salt 20 grams of monosodium glutamate 5 grams of white vinegar 20 grams of wine 15 grams of ginger 15 grams of onion 10 grams of fresh soup 1000 grams.

Method:

1, the pig's feet scalded hair, scraped clean, open side cut into 3 cm size of the block, into the pot of water blanching, to remove all the blood after the cool to be used.

2, the mussels with salt and white vinegar scrub clean, cut into slices, into the pot of boiling water blanching to be used; ginger slices, scallions cut flowers.

3, the net pot on a high flame, put vegetable oil, burned to fifty percent heat, under the ginger slices stir incense, and then into the pig's feet, mussels slightly stir-fried, cooking wine stir-fried, poured into the soup, put the wild peppercorns, into the high-pressure cooker on the pressure for 8 minutes after pouring out, add refined salt, monosodium glutamate seasoning, out of the pot into the bowl of soup, sprinkle pepper, green onions can be.

Features: strong flavor, slightly sour and spicy, unique flavor.