1, can be made into spicy mussels. (mussels with shells are hard to cook and taste, and the impurities in mussel meat can't be cleaned and the smell is too strong, so it is better to remove the shells. )

2, the practice of spicy mussels:

Ingredients: mussel meat, skirt, a little cooking wine, green garlic, dried pepper, morning pepper, yellow pepper, oil, Lee Kum Kee lobster sauce, ginger, soy sauce, soy sauce, oyster sauce, salt and chicken essence.

Practice:

(1) Slice the cleaned mussel meat and skirt. Boil a pot of water, add a little cooking wine after the water boils, and add the clam meat for ten seconds. Take it out quickly, rinse it thoroughly under flowing water and drain it for later use.

(2) dividing green garlic into white garlic slices; Cut dried peppers, morning peppers and yellow peppers (those who are afraid of spicy peppers will reduce some kinds of peppers); Shred ginger and set aside.

(3) Put oil in the pan, add a little Lee Kum Kee lobster sauce and saute until fragrant (or use other spicy sauces you like, which can be omitted if you are afraid of spicy), and add shredded ginger, Chili rings and garlic to stir-fry until fragrant.

(4) Add mussel meat and garlic green, and at the same time quickly add soy sauce, soy sauce, oyster sauce, salt and chicken essence, stir-fry for several times to get out of the pot.

3. Pictures: