Wash clean, cut into small pieces or strips,

Use rice wine/beer/white wine, soy sauce and marinate for 30 minutes. (It can remove the fishy smell and make the meat more tender)

Use a hot oil pan and add onion, ginger and garlic (if you don’t like it, you can use garlic powder or ginger powder instead, which are available in all supermarkets)

Put Add the marinated river mussels and stir-fry for about 3-5 minutes.

Then you can add (pickled vegetables/small peppers/etc...depending on personal taste)

Ingredients for steamed river mussel home cooking: 500 grams of fresh river mussels, served with Ingredients: salt, monosodium glutamate, soy sauce, sesame oil, vinegar, green onion, ginger, coriander, cooking wine Method: Wash the fresh river mussels in clean water, soak them in salt water for 15 minutes, and mix with salt, MSG, soy sauce and vinegar. , substitute. Put the soaked mussels into a plate, add a little green onion, put it in a steamer and steam over high heat for about 10 minutes. When the mussels open, take them out. Dip the meat into the seasoning, add coriander cooking wine Whether it depends on the individual.

Ingredients for making fried mussel slices:

Main ingredients: 250 grams of mussels, 250 grams of green garlic

Seasoning: 50 grams of peanut oil grams, 15 grams of cooking wine, 5 grams of ginger, 10 grams of garlic (white skin), 5 grams of salt, 5 grams of white sugar, 2 grams of MSG

Features of fried mussel slices:

Crisp, tender, fragrant and fresh.

Teach you how to make fried clam meat slices, how to make fried clam meat slices delicious

1. Wash the taken out clam meat, place it on the chopping board, and cut it with the back of a knife Pat the hard meat around the clams loosely, blanch them in water, and cut them into thin slices;

2. Place in a bowl, add cooking wine and a little salt and marinate for 20 minutes;

3 . Wash the garlic sprouts and cut into 3 cm long sections;

4. Mash the garlic into mince;

5. Peel the ginger, wash and mince;

6. Put the pot on the fire, heat the oil until it is 70% to 80% hot, add minced garlic and ginger until fragrant, add garlic sprouts and stir-fry until half cooked;

7. Add the clams again Stir-fry the meat slices for a few times, add a little fresh soup, salt, and sugar to adjust the taste. Bring the soup to a boil and stir-fry for 2 to 3 minutes, then add MSG, mix well, and serve.

Tips - Health Tips:

If diabetic patients make dishes according to this recipe, please remove the sugar in the seasoning.

The recipe of stewed clams with duck meat is introduced in detail, the cuisine and its functions: Private dishes to nourish the body, recipes to nourish yin, recipes to nourish malnutrition, recipes to clear away heat and eliminate internal heat

Taste: Salty and umami craftsmanship : Stew

Ingredients for duck meat stewed with clams:

Main ingredients: 1200 grams of duck meat, 400 grams of clams

Seasoning: 5 grams of salt, 12 grams of soy sauce, 3 grams of white sugar, 2 grams of star anise, 5 grams of ginger, 8 grams of green onions, 20 grams of cooking wine, 2 grams of sesame oil, 1 gram of chicken essence, 2 grams of MSG, 3 grams of starch (corn), 30 grams of vegetable oil

Teach you how to make duck meat stewed with clams, how to make duck meat stewed with clams so that it is delicious

1. Peel and wash the duck, then cut the duck into pieces and rinse;

2. Wash the mussel meat and cut it into pieces;

3. Put the clean duck meat and mussel pieces into a boiling water pot and blanch them, take them out and set aside;

4. Cut the green onion and ginger into pieces and set aside for later use;

5. Place the pot on a high fire, add vegetable oil to heat, add clean duck meat and slide it into pieces. Heat the oil and remove the clean duck meat pieces;

6. Leave 10 grams of oil in the pot, pour the clean duck meat pieces and clam meat pieces into the pot together, add fennel, minced green onion, Bring minced ginger, soy sauce, cooking wine, sugar, refined salt and stock (1000 grams) to a boil;

7. Stew over low heat until the duck meat is crispy;

8. Use wet Thicken with starch, sprinkle with chicken essence and MSG, and drizzle with sesame oil.

The recipe of stewed clams with bacon is introduced in detail, the cuisine and its effects: heat-clearing and detoxifying recipes

Taste: salty and delicious craft: original stew

Stewed clams with bacon Production materials:

Main ingredients: 2000 grams of mussels, 150 grams of bacon (raw)

Accessory ingredients: 50 grams of winter bamboo shoots, 30 grams of mushrooms (fresh)

Seasoning: 3 grams of ginger, 25 grams of rice wine, 3 grams of green onions, 3 grams of salt, 5 grams of pepper

Features of bacon stewed clams:

The clam meat is delicious and the soup is mellow , has a special aroma.

Teach you how to make bacon-stewed clams, how to make bacon-stewed clams so they are delicious

1. Peel the clams, wash them, and set aside;

2. Wash the ginger and green onions, cut the green onions into sections, and cut the ginger into cubes;

3. Peel the winter bamboo shoots, wash them, and slice them;

4. Remove the stems from the mushrooms and wash them;

5. Scrape off the skin of the bacon (salty bacon), soak it in water and wash it, remove the bones in the middle, and cut it into 3 cm long and 1 cm wide strips;

6. Pound the edges of the clams with a wooden stick to loosen them, wash them, and boil them in a pot of boiling water;

7. When the water turns milky white, remove the pot from the fire and cool it slightly, take it out, wash it with water again, and cut it into pieces. Cut into pieces of the same size as the bacon;

8. Put 1000 ml of the original clam soup into a casserole, then add the bacon, 2 bacon bones, and clam meat, bring to a boil over high heat, and skim off the foam;

9. Turn to low heat, add onions, ginger, and rice wine, and simmer until 80% soft, then add bamboo shoots, mushrooms, and salt. After simmering, remove the bacon bones, green onions, and ginger;

10. Sprinkle with pepper (white pepper), serve in the original pot, and uncover again before eating.

Instructions for making clams stewed with bacon:

Stew clams and bacon together, bring to a boil over high heat, then simmer over low heat until the heat is sufficient, making it crispy and fragrant.

The recipe of dry pot cured clams with detailed introduction to the cuisine and functions: Hunan cuisine

Materials for making the dry pot cured clams:

Main ingredients: Hunan cured meat, Fresh river mussels

Features of dry pot preserved clams:

Excellent creativity, fresh and delicious, a delicious dish to accompany rice and wine

Teach you how to make dry pot preserved clams How to make river mussels, how to make dry pot cured mussels so they are delicious

Pour the cured meat into strips, cut into strips, blanch the mussels in brine to add flavor, add oil to the cured meat, add the ingredients and stir-fry until fragrant, add fresh river mussels mussel.

The recipe of stewed pig's trotters with wild pepper and river mussels. Detailed introduction to the cuisine and functions: Hunan cuisine

Ingredients for making stewed pig's trotters with wild pepper and river clams:

Main ingredients : 500g pig's feet, 200g mussel meat. Ingredients: 50 grams of wild pepper.

Seasoning: 30 grams of vegetable oil, 20 grams of refined salt, 5 grams of MSG, 20 grams of white vinegar, 15 grams of cooking wine, 15 grams of ginger, 10 grams of chives, and 1,000 grams of fresh soup.

Features of stewed pig's feet with wild pepper and river clams:

It has a strong aroma, slightly sour and spicy, and has a unique flavor.

Teach you how to make pig's trotters stewed with wild peppercorns and river mussels. How to make pig's trotters stewed with wild peppercorns and river clams so that they are delicious

1. Blanch the pig's trotters until all the hair is removed and scrape them clean. , cut the open side into 3 cm pieces, blanch them in a pot of water, remove all the blood and let them cool for later use.

2. Wash the mussel meat with refined salt and white vinegar, cut into slices, blanch in a pot of boiling water and set aside; slice the ginger and cut the chives into flowers.

3. Put a clean pot on a high fire, add vegetable oil, and when it is 50% hot, add ginger slices and stir-fry until fragrant, then add pig trotters and mussels and stir-fry briefly, then add cooking wine and stir-fry until fragrant. Pour in the fresh soup, add wild pepper, put it into the pressure cooker and heat it for 8 minutes, then pour it out. Add refined salt and MSG to adjust the taste. Take it out of the pot and put it into a soup bowl. Sprinkle with pepper and chopped green onion.