Raw materials:

1000 grams of mussel meat, 250 grams of rice plantain, 60 grams of salted meat, a small spoonful of white wine, 1 spoonful of soybean oil, 1 spoonful of lard, green onion and ginger in moderation, salt, pepper in moderation.

Practice:

1, mussels take the meat, remove both sides of the gills and leaves, clean, use a knife to pat loose the edge of the axe foot, the edge of the meat is tight, not easy to burn.

2, cut into strips, put into a pot of boiling water boil a little water out. Add soybean oil in the pot to heat, add onion and ginger to stir, put the mussels stir fry, add water to boil into the pressure cooker pressure half an hour, if there is no pressure cooker, we have to use a small fire slowly stewed.

3, add a tablespoon of lard in the pot to heat, put the ginger to stir incense, then put the salted meat, mussels to stir, pour white soup to boil with salt to taste.

4, finally add the rice grass to boil, sprinkle some pepper can be.

Note: rice grass is also known as grass head, alfalfa grass, golden cauliflower, Nanjing people commonly known as 'hen head'.