Ingredients: 500 grams of mussel meat, some dried red peppers, a large piece of ginger, 3 green garlic and a little perilla leaves.

Seasoning: one scoop of cooking wine, one scoop of tea oil, appropriate amount of salt, one scoop of starch water, one scoop of soy sauce and one scoop of oyster sauce.

Exercise:

1. Sprinkle salt on mussels and wash them several times to remove mucus, boil a pot of boiling water, blanch mussels, and then rinse them twice;

2. Cut the mussel meat obliquely into large pieces by changing the knife, and add Jiang Mo, a little salt and cooking wine for curing 10 minute;

3. Dice the green garlic for later use, and mix the starch water and oyster sauce into a sauce;

4. Stir-fry the dried red pepper in a pot with low fire, stir-fry the mussel meat quickly with the remaining oil, pour in the green garlic and the fried dried red pepper, spray a little soy sauce for coloring, pour in the sauce, mix well and sprinkle with perilla leaves.