Raw materials: mussels (with a shell weighing three or four kilograms, the "gills" are required to be cut off when buying), and old tofu (if you buy it for one yuan, you need brine instead of gypsum, and you will know it is very fragrant when you smell it).

Cooking method:

1, put a lot of salt to knead mussels, leave them for more than half an hour, and then dip them in water a little. The effect of this is to make mussel meat tender and crisp (you don't need to hit it with the back of a knife, it will only make mussel meat more chewy). Finally, wash and cut into pieces;

2. Slice tofu and prepare more ginger. Mussels are cold, so put more ginger;

3, stir-fry mussels in a hot pot, put more yellow wine and ginger, then stir fry and add some water (see how much soup you like, it is recommended to add more, burning mussels and tofu soup is better);

4. Cook on medium heat until the soup turns white, and skim off the floating foam. Add tofu and cook for seven or eight minutes. Taste the salt before deciding how much salt to add (be careful when adding salt, because mussels are soaked in salt). Finally, add white pepper, chopped green onion and a small amount of essence (chicken essence) to serve.

The characteristics of this dish: the soup is delicious and the protein is rich.

Note: Don't eat it often. Although more ginger is added, mussels are cool after all, and eating too much hurts the stomach.