Braised mussels with bacon. This is a classic dish, but after washing mussels, you should knock off their tongues with the back of a knife. After washing mussels, put them in a stew with bacon. You can just add some bamboo shoots, add enough water, ginger, wine and onions. If the bacon is salty enough, you don't even need to put salt. Because mussels are cold, you can add more pepper. Raw materials for mussel stew: mussel meat. Production: 1. Cut the pork into pieces 4 cm long and 1 cm wide, remove the mud from the clam meat, beat the hard meat on it with the handle and wash it. 2. When the wok is on fire, add mussel meat, onion, ginger slices, Shaoxing wine and a little water, boil with high fire, skim the floating powder, simmer with low fire for 1 minutes, then add the meat pieces to stew together. After the high fire is boiling, simmer with low fire for 2 hours until the mussel meat and pork are crisp and rotten, add refined salt and monosodium glutamate, and serve from the pan. Add pepper when eating. Pickled vegetables and mussels Ingredients: about 1 medium-sized mussels. One hand of pickled vegetables: 1. Wash the pickled vegetables, squeeze them out and chop them; 2. Shelling mussels, picking gills and squeezing mud intestines; Rub mussel meat with a handful of coarse salt for a while, rub out mucus and wash it; Add salt and knead it again; Repeat for two or three times until there is basically no mucus; After washing and draining, cut the mussel meat into two parts; Larger ones can be cut into thick strips; 3, heat the wok, add a little oil, add ginger slices when it is 8% hot, add mussel meat and stir fry; Stir-fry until the mussel is cut off and cook wine; Add a little light soy sauce (not too much, because the cabbage is salty) and a little sugar, sprinkle with chopped cabbage, add water, stir well and boil, cover with low fire and stew for about 1 minutes; 4. Transfer the chicken essence, sprinkle with chopped green onion, and collect the juice over high fire. Note: mussels are delicious, but they are cold and cold, so it is not advisable to eat more at one time, otherwise it will easily cause stomach upset. Ingredients for stewed mussels with bacon: 15g of clean mussels, 2.5g of ginger, 15g of salted bacon, 25g of Shaoxing wine, 5g of bamboo shoots, 2.5g of shallots, 2 bacon bones, 2.5g of refined salt, 4 water-soaked mushrooms and 25g of white pepper. Cooking method: 1. Scrape the skin of bacon, soak it in clear water and remove the middle. 2. Wash the mussel meat with a wooden stick, and boil it in a boiling water pot. When the water is milky white, remove the pot from the fire, wash it with water again, and cut it into pieces of the same size as bacon. 3. Put 1, grams of the original soup of mussel meat into the casserole, then add bacon, preserved bone, chicken nuggets and mussel meat, bring to a boil over high heat, skim the floating foam, turn to low heat, add onion, ginger and Shaoxing wine, stew until it is 8% rotten, then add bamboo shoots, mushrooms and salt, and take out the preserved bone and onion ginger after stewing. Remove the white pepper, serve in the original pot, and uncover before eating. Key points: stew mussel and bacon together, boil with high fire, stew slowly with low fire, and the heat is enough, which is crisp and delicious. Stewed pig's feet with wild pepper and mussel raw materials: 5g of pig's feet, 2g of mussel meat, 5g of wild pepper, 3g of vegetable oil, 2g of refined salt, 5g of monosodium glutamate, 2g of white vinegar, 15g of cooking wine, 15g of ginger, 1g of chives and 1g of fresh soup. Method: 1. Scald the pig's feet, scrape them clean, cut them into pieces with the size of 3 cm, blanch them in a water pot, and cool them for later use after blood stains. 2. Wash mussel meat with refined salt and white vinegar, cut it into pieces, and blanch it in a boiling water pot for later use; Sliced ginger, cut chives. 3. Place the clean pot on a strong fire, add vegetable oil, and when the heat reaches 5%, stir-fry the ginger slices, then stir-fry the pig's feet and mussels, cook the cooking wine and stir-fry, pour in the fresh soup, add the wild pepper, put it in a pressure cooker for 8 minutes, then pour it out, add refined salt and monosodium glutamate to adjust the taste, take it out of the pot and put it into a soup bowl, sprinkle with pepper and pepper. Features: strong flavor, slightly sour and spicy, unique flavor. Uncaria rhynchophylla Ingredients: 4 mussels (1g). Accessories: 25g of purple cabbage. Seasoning: 3g of Uncaria seafood juice. Method: (1) Wash the mussel to remove the odor, then put it back in its original shell and steam it in a cage for 7 minutes. (2) After the purple cabbage is changed, stir-fried and put into the bottom of the dish. (3) After the Uncaria juice is heated, keep up.