Put the mussels in the water to wash clean, pull off the mud intestines, and then put the clean mussels into the pressure cooker pressure for ten minutes, and then keep pressure for 5 minutes.

The pressure of the mussels from the pressure cooker, and then wash with water, drain the mussels and cut into small pieces, start the frying pan, pour ginger and garlic, chili peppers, add mussels stir fry, stir fry until the mussels have absorbed the oil, turn the color, add soy sauce, dark soy sauce and the right amount of sugar and water with a high fire five minutes to turn to a low fire for 15 minutes to cook, add the chopped green onion that is to start the pot.

First learn to deal with its mussels. Split the mussels in the center and take out the mussel meat, note that the mussel gills are not to be taken.

Also separate the two sides of the skirt meat and the center of the large meat, so that the large meat in the cleaning time is more convenient. The skirt meat should be put a spoonful of salt, and then use the hands to make an even grip.

Then put it in the water and wash it repeatedly to clean the dirt inside.

Mussels contain protein, fat, carbohydrates, calcium, phosphorus, iron, vitamins A, B1, B2. rich in protein, can maintain the balance of potassium and sodium, to eliminate edema, improve immunity, regulate blood pressure , buffer anemia, and is conducive to growth and development.

Rich in phosphorus, with the composition of bones and teeth, to promote growth and repair of body tissues and organs, supply of energy and vitality, participate in the regulation of acid-base balance.

Calcium-rich, calcium is the basic raw material for bone development, which directly affects height; regulates enzyme activity; participates in nerve and muscle activity and the release of neurotransmitters; regulates hormone secretion; regulates heart rhythm, reduces cardiovascular permeability; controls inflammation and edema; and maintains acid-base balance.