Mussels are a kind of mollusks, also known as river crooked, mussels, crooked children, etc., living in freshwater lakes, ponds, swamps, rivers and other underwater, half-buried in the sediment. Almost no one from the countryside out of the editor like this has not seen this thing. I remember when I was a child there are everywhere in the river, never eat, listen to the adults said that there are a lot of mussels, so I feel very horrible, but with mussels to feed the ducks is often done. In fact, mussel meat is rich in protein, calcium and other trace elements needed by the human body, is a good flavor and rare medicinal herbs.

Mussels are mollusks, known in some places as mussels, crooked children, living in freshwater lakes, ponds, swamps, rivers and other underwater, half-buried in the sediment. Meat can be eaten, can also be used as fish, poultry bait and poultry, livestock feed. Now more and more people eat mussels, my mom do mussels is also very delicious. Mussels, we usually common is the kind of large fan-shaped shell, there is a kind of black and black long strip, this is more common in winter, often used with ribs and stewed soup.

. First pry open the two pieces of mussel shells, cut the ligaments of the mussel shells, take out the mussel meat, remove the visceral part, leave the mussel liver and the piece of pink and white tongue-like, cartilage feeling meat. The hard meat is then placed on a flat hard surface and smashed next to each other with a wooden stick to loosen it and it is ready for frying. Secondly, under the mussel meat there is a two-centimeter-long black line repeatedly squeezed clean, is the intestines of the mussels. Some of the river . Mussels after a few days of static filtration of water, the intestinal tract is relatively clean, can not see the black line-like material, can find the location, symbolically squeezed a few times on the line, can not find the location even if it does not affect the taste.

Oil in the pot, chopped scallions burst incense, under the leeks stir-fry on high heat, leeks brown under the blanched mussels, a tablespoon of soy sauce

and oyster sauce continue to stir-fry, the right amount of salt can be out of the pot of this snowy mussels burned, both under the influence of wine, but also very much under the rice, I remember that day I ate two bowls of rice still want to eat, just because the stomach is full, and some embarrassment, had to be reluctant to give up.