1. Clean the Haihong and put it into the pot.

2. Put the Haihong into the pot, add an appropriate amount of cold water, not too much, the Haihong itself will produce some water. Add some salt to enhance the freshness.

3. Prepare seasoning with soy sauce and horseradish.

4. Boil Haihong until it opens and simmer for two minutes.

1. Haihong, also called mussels, is cooked and processed into dry products - mussels. It is a bivalve mollusc with a dark brown shell that lives on seaside rocks. Distributed along the coasts of the Yellow Sea and Bohai Sea in China. ?The mussel shell is wedge-shaped, with a tapered front end and a broad and rounded rear end. The two shells are equal and symmetrical. The shell surface is purple-black and shiny. The growth lines are fine and obvious, and they grow in a ring from the top.

2. The high nutritional value is also due to the fact that the protein it contains contains 8 essential amino acids such as valine and leucine that the human body needs. Its content is much higher than that of eggs, chicken, duck, fish, and shrimp. and the content of essential amino acids such as meat. According to another study, mussel fat also contains fatty acids necessary for the human body. Its saturated fatty acid content is lower than that of pigs, cattle, mutton, milk and other foods, and its unsaturated fatty acid content is relatively high. Known as the egg in the sea.