1, Practice 1: Prepare the ingredients. Soy sauce, garlic, oil, cooking wine, scallions, vermicelli, mussels, squash, pepper, chili, ginger. Mussels start meat clean; chopped and cut into small pieces; with salt scratch wash two or three times, the last time to add ginger, cooking wine, pepper, go to the mud fishy flavor; garlic in a frying pan stir-fried flavor, and then put soy sauce, sugar, oyster sauce for seasoning; fans soaked in advance, soaked softly and then laid in the bottom of the dish; mussels meat laid in the fan on the top, and then lay on the garlic sauce, after the water boils, steamed for about ten minutes; and finally sprinkled with green onion, squash, watering the hot oil can be.

2, practice two: prepare the ingredients. Bacon, mussels, green onions, ginger, garlic, soy sauce, soy sauce, oil, cooking wine, chili, millet chili, salt. Mussels clean, add a small amount of water in the pot, put the mussels, after the water boils, mussels open on the fish out; mussels shells, mussels meat to remove the viscera clean; cleaned and cut into shreds spare; bacon washed and cut into slices, add water in the pot, put the cut bacon water boiled for about 10 minutes and fish out; good after the bacon fished out and spare; onion and ginger shredded, chili pepper, millet chili pepper shredded, garlic sliced; pot of oil, put pepper anise stir-fried out of Aroma, put bacon, fried to bacon oil; bacon oil, pour mussels meat; mussels after heating will be out of water, to be dry, put soy sauce, soy sauce, oil, then pour into the chili pepper, millet chili continue to stir-fry, and finally put salt and garlic; collect dry juice can be mounted on the plate.

3, practice three: prepare the ingredients. Green pepper, red pepper, ginger, garlic, cooking wine, salt, perilla. Wash the mussels, put salt with the wash, wash several times until the water is clear; the mussels put salt, cooking wine marinade for 15 minutes; put the pan hot, put the mussels stir fry; mussels will have water out of the mussels, to be mussels meat color, pour the water out of the mussels, mussels meat sheng out; the pan under the tea oil, frying incense, into the mussels meat stir fry for several times; put ginger, garlic, chili pepper and continue to stir fry for a few times; put salt, continue to stir fry for a few times; put a little bit of water, collect juice! After the next perilla, stir fry two, tender and delicious mussels on the pot.