Ingredients for stir-fried river mussels: mussel meat, a few dried red peppers, ginger, green garlic stalks, perilla leaves, cooking wine, salt, starch water, soy sauce, and oyster sauce.

Method 1. Cut the mussels into large slices diagonally with a knife, add chopped ginger, a little salt, and cooking wine and marinate for 10 minutes.

Ingredients: clam meat, several dried red peppers, ginger, green garlic stems, perilla leaves, cooking wine, etc. 2. Cut the green garlic stems into particles, and mix the starch water and oyster sauce into gravy.

3. Heat oil in a pan and fry the dried red peppers over low heat until fragrant. Add the remaining oil and stir-fry the clams quickly. Add the green garlic and fried dried red peppers and stir-fry. Spray a little soy sauce for color and pour in the gravy.

Mix well and sprinkle with perilla leaves and it's ready~ Tips: The stir-frying speed must be fast so that the mussel meat is crispy and tender. After a long time, the mussels will become too old to chew. The stir-frying time should not exceed one minute.

River mussels are very fresh, so don’t add chicken essence.

Ingredients for braised river mussels: 600 grams of river mussel meat, 80 grams of red pepper, 50 grams of pickled dried radish, and 30 grams of cucumber.

Seasoning: 5 grams each of Taitole chicken essence, water starch, and food powder, 23 grams of salt, 2 grams of Lee Kum Kee steamed fish with soy sauce, 25 grams of salad oil, and 15 grams of beer.

Method 1. Marinate river mussels with food powder, beer, and 20 grams of salt for 1 hour, rinse with running water for 3 hours, cut into 5 cm long and 0.3 cm thick shreds; cut red pepper into 0.8 cm long segments; cut dry pickled radish

5 cm long and 0.3 cm thick shreds; cut cucumber into 0.5 cm square dices.

2. Pour boiling water into the pot, add river mussels and simmer on high heat for 20 seconds. Remove and control the water. Add 20 grams of salad oil to the pot and heat until it is 70% hot. Add the raw materials and stir-fry over high heat for 0.5 minutes. Add chicken essence, salt, steamed fish soy sauce, and continue to heat.

Stir-fry for 1.5 minutes until the ingredients are fragrant, thicken with water starch, pour in 5 grams of salad oil and serve.

The little secret is that it has a strong hometown flavor, a crisp texture and a spicy taste.

Ingredients for fresh clam soup: 200 grams of fresh river clam meat, 10 grams of soybeans, 5 grams of wolfberry, 1 chive, 1 small piece of ginger, 10 grams of cooking oil, 1 tsp of sesame oil, 1 tsp of cooking wine, 1 tsp of pepper

spoon, 1 tsp refined salt, 0.5 tsp MSG.

Method 1. Wash the mussel meat, soak the soybeans, soak the wolfberries, wash and cut the ginger into shreds, wash and cut the chives into flowers.

Wash the mussel meat, soak the soybeans, soak the wolfberries, wash and shred the ginger, wash and cut the chives into flowers. 2. Put oil in the pot, when the oil is hot, add shredded ginger and mussel meat and stir-fry for a while, then pour in the cooking wine

, add soybeans and cook over medium heat.

3. When the soup becomes milky white, add wolfberry, salt, monosodium glutamate and pepper and bring to a boil. Sprinkle in chopped chives and pour in sesame oil.

Note that the taste is light and the soup is delicious.

Don't fry mussel meat for too long, otherwise the meat will become tough.

Ingredients for stir-fried spicy river mussels: clam meat, skirt, a little cooking wine, green garlic, dried chili peppers, chili peppers, yellow chili peppers, oil, a little Lee Kum Kee black bean sauce, ginger, soy sauce, light soy sauce, oyster sauce, salt, chicken essence.

Method 1. Slice the cleaned mussel meat and skirt.

Slice the cleaned clam meat and skirt. 2. Boil a pot of water. After the water boils, add a little cooking wine, add the clam meat and simmer for ten seconds.

Take out quickly, rinse thoroughly under running water, drain and set aside.

3. Divide the green garlic, white garlic, and green garlic into slices; cut dried chili peppers, Chaotian chili peppers, and yellow chili peppers into rings (if you are afraid of spicy food, reduce the types of chili peppers); cut the ginger into shreds and set aside.

4. Heat oil in a pot, add a little black bean chili sauce and sauté until fragrant (or use other chili sauce you like, you can omit it if you are afraid of spiciness), add shredded ginger, chili rings, and white garlic and stir-fry until fragrant.

5. Add mussel meat and green garlic, and quickly add soy sauce, light soy sauce, oyster sauce, salt, and chicken essence. Stir-fry for a few times and it is ready to serve.

A little tip: clam meat is very easy to mature, so you must pay attention to the time when cooking, otherwise it will become old easily and the taste will not be good.