Elephant-braised mussel congee practice:

1, another pot, rice-water ratio of about (1:8), the white congee will be simmered until thickened, the rice is soft.

2, add the mussel guts and mussel tail meat slices, ginger and green onion.

3, then add some salt to taste, take the bowl of congee, green onions, pepper and drops of sesame oil to taste.