1. Prepare all the ingredients.

2. Wash the mussels, and pat the edges with the back of a knife to loosen them.

3. In a soup pot, add the right amount of water, put onion and ginger.

4. Add the cooking wine.

5. Cover and cook over high heat.

6. After boiling, skim off the froth and continue to simmer over low heat for 40 minutes.

7. Then fish out the onion and ginger do not.

8. Fish out the mussels cold.

9. Then cut into small pieces.

10. Add mussel meat to the soup pot.

11. Add salt.

12. Add pepper and bring to boil.

13. Add tofu.

14. medium-low heat cooking open into the cilantro drizzled with a little sesame oil off the fire.

Tips

Mussels mussels hard meat edge is not easy to cook, you can use the back of the knife beforehand will be the edge of the hard meat whack loose, under the pot is very easy to rotten.

Boxed tofu is easy to crumble, so don't use high heat when cooking, use medium-low heat to boil.