Ingredients:

Steps:

1, before making the "white seared mussels", make the dipping sauce for this dish. This dish dipping sauce practice, to light flavor, partial sweet, try to be able to bring out the fresh flavor of mussels. Therefore, the abalone sauce is used as the base for this dish.

2, abalone juice, top quality soy sauce, concentrated chicken juice, sugar, salt in a mixing bowl. The ratio of abalone juice, top grade soy sauce, and chicken juice concentrate is 4:1:0.5 to adjust the fresh flavor of the dipping sauce, and salt and sugar to adjust the main flavor.

3, add the appropriate amount of warm water to melt, adjust the color and overall flavor of the dipping sauce.

4, with green peppers in the dipping sauce soaked for 20 minutes, to adjust the slightly spicy taste, and then poured into the Huadiao wine mix well. In this way, the preparation of the dipping sauce for this dish is complete.

5, the mussels clean.

6: In a small saucepan over high heat, add water, bring to a boil, add ginger slices, then add the mussels from step 5 and pour in about 1 tablespoon of cooking wine.

7: Fish the mussels as soon as they open their mouths. Don't wait until all the mussels have opened their mouths, but be sure to fish them out one by one and let them cool down, so that the mussels mature at the same time.

8: Prepare a plate for the mussels and a small plate for the dipping sauce.

9: After breaking apart the cooled-to-warm mussels as shown in the photo, use kitchen shears to remove the cultured twine attached to the flesh. Note: Be sure to keep the shell meat on the same side of all the shells so that the arranged mussels will be neat and uniform when plated.

10, the processed mussels around the small dipping sauce dish, along the plate in a radial arrangement.

11, step 4 will be blended dipping sauce into a small dipping sauce dish, slightly organized, that is.