Tools/materials: 2 kg of mussel meat, appropriate amount of green pepper, appropriate amount of ginger, appropriate amount of soy sauce, oyster sauce 1 spoon, a little salt, appropriate amount of white pepper, appropriate amount of flour, knife, bowl, water, pot, oil, spoon and plate.
1. Buy fresh mussels from the market, pry open the shells and take them out. Generally speaking, the market works well. Just buy fresh clam meat. What I bought is easy to handle. There is a hard muscle in mussel meat. If it's fried directly, it won't bite when cooking. Before handling mussel meat, gently pat this hard muscle with the side or back of a kitchen knife. In the process of flapping, you will feel that this very hard meat is gradually softening, and the volume will increase by about two times after softening.
2. Blanch the processed mussel meat in boiling water to remove the fishy smell. The blanching time should not be too long, otherwise the mussel meat will get old, and the general blanching time is 1 min.
3. Shred the blanched mussel meat, shred the green pepper and red pepper respectively, and chop the garlic into minced garlic for later use.
4. Pour oil into the wok, add ginger slices and minced garlic and stir-fry until fragrant. Then pour in the chopped green and red peppers and stir-fry until soft.
5. After the side dishes are cooked, pour in shredded mussels and stir fry over high fire. Scalded mussels are easy to fry. Stir-fry, add 1 spoon soy sauce, 1 spoon oyster sauce, appropriate amount of salt and white pepper, and then stir-fry.
6. You can cook.