How to fry Haihong:

The first step is to prepare Haihong, oil, light soy sauce, spicy skin, ginger, green pepper, garlic and salt.

The second step is to directly process the Haihong and wash it, put it in the pot and cook it, take it out, cut the ginger and garlic into shreds, cut the dried pepper into sections, and cut the green pepper into cubes.

The third step is to prepare the pot and heat it with oil. Add the spicy skin, ginger and garlic directly to the pot and stir-fry. Add green pepper and continue to stir-fry, and add Haihong directly to the pot.

The fourth step is to add salt and light soy sauce and stir-fry before serving.

Haihong's alias: Haihong is called Haihong in the north, also known as "Mrs. Donghai". Fujian residents have been collecting mussels as a delicacy as early as the Tang Dynasty. Ancient books contain phrases such as "The Lady of the East China Sea, born in the Southeast Sea, looks like mother-of-pearl, with a pointed head and small hairs in the middle. It tastes sweet and is a favorite food of southerners."