1. Spicy mussel:
mussel 3g Accessories: appropriate amount of oil, salt, green pepper, red pepper, soy sauce, cooking wine, pepper and ginger.
1. Take out the mussel meat, remove the mud intestines, and then wash the mucus with salt. 2. Boil water in the pot, add cooking wine, pepper and shredded ginger into the water, and then pour the mussel meat into the water. 3. Wash the pepper and ginger. 4. Cut the pepper and shred the ginger. 5. The blanched mussel meat is cut into small pieces. 6. Heat oil in a pan and saute shredded ginger. 7. Add pepper rings and saute until fragrant. 8. Add pepper rings and stir fry. 9. Add cooking wine. 1. Add oyster sauce. 11. Add soy sauce and stir fry evenly. 12. Take it out and put it on the plate.
second, stir-fried spicy mussels:
materials:
mussel meat, skirt, a little cooking wine, green garlic, dried pepper, bell pepper, yellow pepper, oil, a little Lee Kum Kee lobster sauce, ginger, soy sauce, soy sauce, oyster sauce, salt and chicken essence
Practice:
1. Boil a pot of water, add a little cooking wine after the water boils, and add the clam meat for ten seconds. Take it out quickly, rinse it thoroughly under flowing water and drain it for later use.
2. Divide green garlic into white garlic slices; Cut dried peppers, morning peppers and yellow peppers (those who are afraid of spicy peppers will reduce some kinds of peppers); Shred ginger and set aside.
3. put oil in the pan, add a little Lee Kum Kee lobster sauce and saute until fragrant (or use other spicy sauce you like, or omit it if you are afraid of spicy), and add shredded ginger, Chili rings and garlic to saute until fragrant.
4. add mussel meat and garlic green, and at the same time quickly add soy sauce, soy sauce, oyster sauce, salt and chicken essence, stir-fry for a few times before serving.