1, 450g of white mussels, 200g of net bamboo shoots, 200g of salted meat, 20g of ginger, 1 anise, 6 green onions, MSG moderate, white pepper moderate.

2, method: the white mussels washed, in addition to miscellaneous side. Wash bamboo shoots, sliced as a spare. Soften the salted meat four hours in advance, and slice the salted meat.

3. Boil hot boiling water, put the mussels in, wait until the water color becomes mixed yellow, fish out the white mussels. Heat the bottom of the pot, put ginger, star anise, green onion, stir fry cooked, add mussels.

4, stir-fry until cooked through, pour cold water not over the ingredients, cook for 1 hour, fish out the mussels, remove the spices, soup spare.

5. Cook the bamboo shoots, then slice the mussels. Heat the bottom of the pot, add green onion, ginger and salted meat slices, stir fry until cooked, pour in the soup, add bamboo shoots slices and mussels. Cook for 5 minutes, add white pepper and monosodium glutamate, continue to cook for 1 minute, finish.