2. We need to clean mussels after we go home. Remember to put some salt in the bowl when we deal with mussels. We need to mix these salts with mussels by hand and rub them constantly. This is repeated about three times until the mucus and some small eggs on the mussels are cleaned. This process is absolutely indispensable. We have to deal with these many times before we can ship the mussels out. Then we cut the shallots and slice them, then slice the ginger, wash the dried peppers and cut them into small pieces for later use. We can mash garlic and cut it into half bowls!
3. Start cooking this dish! First of all, we need to hit the clean mussel with the back of the knife to make it completely broken. Then we cut the knocked mussels into small pieces for later use, and then we can put oil in the pot. The oil is hot, so we fry all the ginger and garlic in the pot, and add the star anise and pepper. When it is spicy, we pour mussels into the pot and fry for two minutes. When mussels have no mucus, we can add some cooking wine, then some soy sauce, stir well, add a spoonful of Laoganma, and then we can add some water. At this time, the fire can start! It takes about 10 minutes to stew on high fire, and then we will continue to cook on low heat for 10 minutes. At this time, the soup is almost dry, so we can make a fire and prepare to collect the juice at this time. Before cooking, we need to decorate it with some chopped green onion. It's done.