Introduction: mussels, also called sea rainbows and the dried product is called tamarinds, are a kind of bivalve mollusks with blackish-brown shells that live on seashore rocks. The mussel shell is wedge-shaped, the front end is pointed and thin, the back end is broad and round. The two shells are equal, left and right symmetrical, the shell surface is purple-black, with luster, growth lines are fine and obvious, from the top of the ring-shaped growth. The following is the practice of spicy sea rainbow meat that I have organized for you.

Main Ingredients:

Sea Rainbow

Side Ingredients:

Garlic, soy sauce, chili peppercorns, vegetable oil, salt, ginger, green chili peppers

Directions:

p> 1 sea rainbow bubble clean, pour into the cooking pot with a lid to boil, fish up

2 ginger shredded, garlic sliced, dried red chili bubble cleaned and cut into segments, green chili cleaned and cut into small pieces

3 hot pan cool oil add chili peppercorns, ginger, garlic stir-fry flavor, add green chili peppers stir fry a few times

4 add the sea rainbow stir fry over high heat, add salt, soy sauce and stir fry evenly, and stir fry a few times you can get out of the pan!