1. Materials: mussel meat, dried pepper, ginger, green garlic stalks, perilla leaves, cooking wine, salt, starch water, soy sauce and oyster sauce.

2. Cut the mussel meat obliquely into large pieces by changing the knife, and add Jiang Mo, a little salt and cooking wine for curing 10 minute;

3. Dice the green garlic and thicken the juice with starch water and oyster sauce;

4. Stir-fry the dried red pepper in a pot with low fire, stir-fry the mussel meat quickly with the remaining oil, pour in the green garlic and the fried dried red pepper, spray a little soy sauce for coloring, pour in the sauce, mix well and sprinkle with perilla leaves.