Soak dried mussels in clear water and some yellow wine for about 2 hours.

2. Tear off the gastrointestinal filaments with sand grains and black stuff like gills stuck in mussels, rinse them clean, and pay attention to proper force, otherwise mussels are brittle and easy to break.

3. Dice tofu, slice onion and shred ginger.

4. Peel and cut the yam into strips, and soak in light vinegar to prevent blackening.

5. Heat the oil in the pan and saute the chives and ginger.

6. Add mussels and stir-fry for a while

7. Add broth, yellow wine, white vinegar and sugar and boil over high fire.

8. Add tofu and yam strips and cook for about 20 minutes with medium and small fire.

9. Finally, add the washed medlar and cook for about 5 minutes. Add chicken essence and mix well.

The second course: mussels embedded with meat

1. Wash the mussels, put them in a large bowl, and add boiling water (based on the immersion of mussels) for about half an hour.

2. Onion 1 0g knotted,1g minced, ginger sliced.

3. Drain the water, add the yellow rice wine, ginger slices and onion knots, put them in a cage, steam them on high heat for about 1 hour, and let them cool (if there is hair, cut them off).

4. Chop the pork into powder, add yellow wine, monosodium glutamate and salt, mix well with wet starch, then embed them into mussels one by one and arrange them in a big plate.

5. Cut the winter bamboo shoots into hob blocks, put them on them, and steam them on high heat for 10 minutes (until there is soup).

6. Cut the ham into slices with a length of 5cm, a width of 3cm and a thickness of 0.33cm, put them together with the embedded meat and bamboo shoots, pour in the original soup of steamed vegetables with embedded meat, add yellow wine and salt, then steam them in a cage over high heat for 5min, then take them out when they are hot, and then buckle them into a plate.

7. Bring 250g of chicken soup to a boil, add monosodium glutamate and salt, pour it into a dish, drizzle with cooked chicken oil and sprinkle with chopped green onion.

Third course: Fried mussels with loofah.

Buy mussels to soak and spit sand, and then clean the surface.

2. Peel the loofah and cut it into small pieces with a hob.

3. Chop shallots into small pieces

4. Put a little water in the pot, pour the mussels directly and cook them until they are just opened.

5. Take the meat, wash it, and filter the soup of fresh mussels for later use.

6. Heat the wok with less oil, stir-fry the scallion and loofah together for a while, add a little soup and cook until the loofah is Microsoft.

7. Immediately add mussel meat, stir fry for a while, add salt, sprinkle chopped green onion and mix well.

The fourth course: roast duck soup with melon and mussels

Soak dried mussels until they are soft (1 hour or more), cut off their beards one by one, put them into a large bowl of water, and stir and wash them several times in one direction to remove dust from mussels. Wax gourd and roast duck are cut into pieces.

2. Flat-pointed bamboo shoots are soaked soft, torn into thin strips, and the excess salt is washed away.

3. Add a little oil after the pot is hot, and stir-fry the mussels and ginger slices in the pot until the mussels change color.

4. Pour half a pot of boiling water and cook for about 15-20 minutes until the soup turns white.

5. Add wax gourd and roasted duck pieces to the soup, bring to a boil, turn to low heat and cook slowly for 30-40 minutes. Finally, add flat-pointed shredded bamboo shoots for 0/0 minute, and season with appropriate amount of salt and pepper. Skim the oil slick before eating.