The weather is getting hotter and hotter, and it's a good time to eat mussels. Today we will share with you several delicious and fresh practices, very simple and good to do oh!

Spicy fried mussels.

Mussels shelled to remove the black membrane, with starch and fine salt, repeatedly scrub both sides, rinse with water. Mussels have more impurities and dirt inside, must be treated well, otherwise it will be very fishy and unhygienic.

The mussels are repeatedly knocked with the back of a knife a few times to loosen the meat, then cut into thin slices, add a little salt and mix a few times, then put ginger, green onion and cooking wine to marinate for 15 minutes.

Heat the oil to 60%, add the dried red chili peppers, peppercorns and star anise and stir-fry. Don't overheat the oil, otherwise the seasonings will instantly become burnt and the flavor inside will not be able to evaporate.

After frying, pour in the marinated mussels, stir-fry quickly over high heat for 1-2 minutes, season with oyster sauce and soy sauce for color.

Stir fry evenly, pour in the thickened starch water, sprinkle some chicken essence, can be removed from the pan.

Fried mussels must be fast, spatula constantly turning, time should not be too long, otherwise the meat will be old and become firewood.

Mussels and bamboo shoots soup.

The freshness of the mussels and the freshness of the bamboo shoots collide together in a dish with a spring flavor.

Mussels cleaned and sliced, spring bamboo shoots cut into small pieces with a diagonal knife, small onions cut into segments.

Put the oil in the pot and heat it to 70%, put in a few slices of slightly fat pork, stir fry the lard. Then pour in the scallion segments and stir-fry until lightly charred.

Add the mussel meat, stir-fry until slightly softened, pour in half a pot of water, boil with high heat, then turn into a small fire simmer for half an hour. Add enough water at once to avoid adding water halfway through and diluting the fresh flavor of the ingredients.

Put in the spring bamboo shoots, sprinkle appropriate salt, pepper, cover and continue to simmer for 10-15 minutes.

After the bamboo shoots become soft, add a little chicken essence to increase the freshness, you can turn off the fire.

According to personal preference, you can feel free to add vermicelli, vegetables, tofu, etc., the ingredients are rich in a big bowl, you can not even need to eat the main food.

Have not been tempted to drool, quickly go to try it, absolutely can conquer your taste buds oh.