In the Jiangnan water town, river clams have always been a delicacy.

Because it grows in water, it is called "water vegetable".

Spring is a good season to eat clam meat.

Clam meat and cauliflower, clam meat and tofu soup, and clam meat roasted with soy sauce are all seasonal delicacies.

Clam meat is cheap and easy to obtain, but it is too troublesome to process.

But the taste after cooking is really wonderful, and many people especially like this bite.

This is just like pigs going into water, and is a typical example of rough and fine cooking.

Our family loves this dish. Every spring, I always cook it several times to enjoy it.

The mussels are sold freshly cut open and weighed together with soup and water for 5 yuan per pound.

Among them, 1 yuan is the processing fee.

The boss lady selling clams was extremely busy, and there were always a few people around the stall waiting to buy.

I saw the proprietress using her hands and feet to pry, dig, and twist with a small knife, and a piece of clam meat was dug out of the clam shell.

? Pay an extra RMB 1 per catty for labor. After weighing, the boss lady will help remove the mud intestines.

Someone questioned that when weighing, the soup was even filled with water, but when it was poured out, it was all water. The proprietress replied confidently: They call it water vegetables, so how could there be no water?

After removing the mud intestines, the proprietress used a brush to beat along the skirt of the mussels one by one.

This is a very critical processing step, otherwise it will not cook well.

From this point of view, the 1 yuan craft fee is worth it.

?When you get home, you need to do some further processing, knead it repeatedly with salt, rinse it, blanch it, and rinse it again.

Seriously, this thing tastes delicious but is really annoying to make!

? Add water to the pot again, add mussels, bring to a boil and skim off the foam, add onion, turmeric, and wine and simmer over low heat for an hour and a half. Use chopsticks to prick some if they are crispy. Add the prepared sauced meat (brewed in boiling water)

After that), add light soy sauce, dark soy sauce, and rock sugar, and cook for another half an hour (no need to add salt, the soy sauce, soy sauce, and sauerkraut all have salt and are enough for seasoning).

In another pot, stir-fry the sauerkraut with vegetable oil, add it to the clam pot, and turn up the heat to drain the soup.

I started working after dinner, as mussel meat is not easy to rot. By the time I finished the traditional delicacy of spring in the south of the Yangtze River, "Mizuna Braised Pork with Sauce Sauce", it was already past ten o'clock in the night.

Naturally, I wanted to post a short video on Moments. Unsurprisingly, it aroused deep hatred from a large number of people.

I know that many of my friends will not be able to sleep tonight.

Then, I went to bed satisfied and relaxed.