Practice: 1, spring bamboo shoots cut into hobnail blocks, mussels cleaned and cut into pieces, shredded ginger and chopped scallions, seasonings ready.

2, first burst incense spring bamboo shoots, fried spring bamboo shoots, sheng out, leave the bottom of the oil under the ginger scallion, burst incense, under the mussels block, fast fried, add wine, fried three to five minutes, sheng out.

3, will be good bamboo shoots under the frying pan, put the right amount of water, cook for five minutes. After the mussels under the block, and then cook for five minutes, seasoning, the work is done, plating and organizing.