This is a classic dish, but after the mussels are cleaned, you need to use the back of a knife to knock off the tongue.

The mussels are cleaned and put into a pot with salted meat, some asparagus, enough water, ginger, wine and green onions. If the salted meat is salty enough, do not even put salt. Because mussels are cold, you can add more pepper.

Snow Vegetable Mussels

Main Ingredients: 10 medium-sized mussels, a handful of snow vegetables

Practice:

1, snow vegetables washed and squeezed dry and chopped;

2, mussels shells, remove gills, squeezed out of the mud intestines; with a handful of coarse salt to rub mussels for a few moments, rubbing out the mucus after washing; and then add salt to rub it once again; repeated two or three times until the basic No mucus; wash and drain the mussels all for two; larger can be cut into thick strips;

3, hot frying pan, into a little oil, eighty percent of the heat into the ginger slices burst incense, add mussels stir-fry; stir-fry to mussels broken raw, cooking wine; add a little soy sauce (do not be more than that, because of the salty taste of snow peppers) little sugar, sprinkle snow peppers crushed, add water, stir frying and boil after the lid simmering about 10 minutes;

4, mix in chicken, chicken and vegetables; the mussels are not a good idea, but they are a great way to make sure you have the right ingredients.

4, adjust the chicken essence, sprinkle green onions, large fire juice can be.

Note: Although the mussels are tasty, but the nature of the cold, should not be eaten more than one at a time, otherwise it is easy to cause stomach upset.

Bacon stewed mussels

Main ingredients: 1500 grams of net mussels, 2.5 grams of ginger, 150 grams of salted bacon, 25 grams of wine, 50 grams of bamboo shoots, scallions

2.5 grams of bacon bone 2, 2.5 grams of salt, 4 mushrooms, 25 grams of white pepper,

Cooking method:

1. Soak and wash it with water, pick out the middle bone, and cut it into strips 3 centimeters long and 1 centimeter wide.

2. Mussels with a wooden stick to loosen the edge of the wash, under the pot of boiling water to cook a little, the water is milky white, the pot off the fire a little cooler, and then fish out, and then wash with water, cut into bacon the same size of the block.

3. casserole put people cooking mussels original soup 1000 grams, and then into the bacon, bacon, chicken pieces, mussels, high fire boil, skimmed off the foam, turn on a small fire, under the green onions, ginger, shaoxing wine, stewed to eighty rotten, and then under the bamboo shoots, mushrooms and salt, stewed rotten and fished out of the bacon and onions and ginger. Remove the white pepper, the original pot on the table, and then uncover before eating.

Key: mussels and bacon with stew, high-fire boil, low-fire slow stew, fire enough to the texture of the crisp flavor.

Wild pepper mussel stew pig's feet

Raw materials:

500 grams of pig's feet, mussels 200 grams of meat, wild pepper 50 grams of vegetable oil 30 grams of salt 20 grams of monosodium glutamate 5 grams of white vinegar 20 grams of wine 15 grams of ginger 15 grams of onion 10 grams of fresh soup 1000 grams.

Method:

1, the pig's feet scalded hair, scraped clean, open side cut into 3 cm size of the block, into the pot of water blanching, to remove all the blood after the cool to be used.

2, the mussels with salt and white vinegar scrub clean, cut into slices, into the pot of boiling water blanching to be used; ginger slices, scallions cut flowers.

3, the net pot on a high flame, put vegetable oil, burned to fifty percent heat, under the ginger slices stir incense, and then into the pig's feet, mussels slightly stir-fried, cooking wine stir-fried, poured into the soup, put the wild peppercorns, into the high-pressure cooker on the pressure for 8 minutes after pouring out, add refined salt, monosodium glutamate seasoning, out of the pot into the bowl of soup, sprinkle pepper, green onions can be.

Features: strong flavor, slightly sour and spicy, unique flavor.

Hooked mussels

Main ingredients: mussels 4 (1000 grams). Accessories: 250 grams of purple kale. Seasoning: Hooker seafood juice 30 grams.

Method: (1) mussels cleaned out of meat to remove the odor and put back in the original shell on the cage to steam for 7 minutes.

(2) the purple kale knife and stir-fried pad into the bottom of the plate.

(3) Crochet juice can be heated and followed.