1. Wash 600g of red mussel, simmer in boiling water for 10 second until the shell is opened, take it out, drench it with ice water, and put it on a plate.

2. Qingdao Tribe Tiger Chili Sauce 80g, Hunan Spicy Girl 4g, Le Jia Tomato Paste 6g, Ding Feng Vinegar 6g, Haitian White Rice Vinegar 10g, instant monosodium glutamate 5g, Chili oil ginger juice 5g, soft sugar 30g, peanut butter 3g and garlic powder 2g.

3. Mix the small red shell with the above seasoning evenly.

Features: spicy taste and strong umami flavor.