1. Practice one. Ingredients: appropriate amount of mussel meat, a piece of bacon, a piece of tofu, appropriate amount of onion and ginger. Method: Wash and pat the mussels into pieces, cut them into pieces and put them into a pot to boil; skim off the foam, add green onions and ginger, and simmer over low heat; take another pot and cook the bacon into slices, and put it in after the mussel soup becomes white. Add it; finally add an appropriate amount of tofu, season with salt and white pepper.

2. Method two. Ingredients: appropriate amount of river mussels, 200 grams of tofu, fungus, fat meat, bacon, onions, ginger, pickled pepper, Sichuan peppercorns, salt, sugar, white pepper. Method: Take out the mussel meat and wash it, cut the tofu into pieces, and soak the fungus; blanch the mussels and cut them into pieces, stir-fry the onion, ginger, pepper, fat and bacon until fragrant; then stir-fry the mussels in the pot and add hot Transfer water to a casserole; add fungus and pickled peppers, cook for half an hour, add tofu, and cook for another 20 minutes; add salt, sugar, and white pepper to taste, cook for 20 minutes, and then remove from the pot.

3. Practice three. Ingredients: appropriate amount of river mussels, appropriate amount of bamboo shoots, appropriate amount of tofu, appropriate amount of green onion and ginger, cooking wine, salt and pepper. Method: Let the stall owner cut open the mussel, remove the intestines, gills and other impurities, use a wooden stick to pound the edges of the mussel meat; pinch it with salt to remove the mucus, and then rinse it with clean water; put the mussel into the pot and add water , onion, ginger, cooking wine, boil for 5 minutes, take out, wash and cut into small pieces; peel the bamboo shoots, cut into oblique pieces, boil in water for 5 minutes, remove and remove oxalic acid; cut tofu into small pieces, boil in water and remove, Slice the bacon; put the mussels, bacon, and bamboo shoots into the pot together, add enough water to bring to a boil, turn to low heat and simmer for 1 and a half hours; until the mussels are soft, add the tofu and cook for another 5 minutes, and add an appropriate amount of salt Just add pepper.