1, prepare panko, mussels called stalls to kill and deal with clean.

2, panko washed and cut into pieces.

3, mussels cut into small pieces and add the appropriate amount of sea salt with a hand grasp after clear water to bleach clear mucus, and then pour the appropriate amount of white wine marinade for half an hour and then rinse with water.

4, prepare seasoning.

5, the meat in cold water pot blanching after fishing up and wash.

6, another pot of water and ginger slices and boil on high heat and pour into the mussels blanched for a minute, pick up and wash.

7, hot pot pour bottom oil add star anise and ginger slices burst incense.

8, and then pour the pork into the small fire frying flavor sheng up.

9, using the bottom oil into the mussels stir fry evenly.

10, poured into the pork pieces to add wine. (Wine a little more)

11, add 2 to 1 soy sauce and old soy sauce.

12, add green onion and boiling water.

13, high heat to boil add rock sugar.

14, cover and turn to low heat and cook for 30 minutes.

15, after that open to turn large fire to collect juice and remove from the fire.

16, sprinkle with chopped green onion and serve.