2. Materials: 2 mussels (shell removed); Appropriate amount of garlic; Proper amount of pepper; Appropriate amount of ginger; Appropriate amount of perilla; Appropriate amount of onion; Soy sauce; Raw pumping; Steamed fish and soy sauce; Cooking wine; Chicken essence; Oyster sauce; Sesame oil
3, cleaning mussels, similar to the previous procedures for washing scallops, the black matter on the skirt will be scraped clean.
4, and this black lump, which seems to be its food residue, is also removed.
5. Remove the gills and clean them after washing.
6. Slice the mussel meat, then add salt, sugar and cooking wine for curing; Dicing garlic seeds; Slice ginger; Perilla frutescens cut into sections; At the same time, prepare a bowl of sauce (soy sauce+soy sauce+steamed fish soy sauce+cooking wine+chicken essence+oyster sauce+sesame oil).
7, put oil in the pot, low fire, add ginger and garlic to fry the fragrance.
8. Add pepper and perilla to stir fry.
9. Turn to a big fire, pour in mussel meat and stir fry for about 20 seconds.
10, pour in the sauce prepared before and simmer for 40 minutes to collect the juice.
1 1, add the onion before the pan.