1, the mussels with water rinsing clean, with a kitchen knife along the seam will be cut open one by one, the viscera and bowels suddenly appeared in front of us. The white mussel meat is plump and thick, tender and bright, a strong fishy smell comes to the nose. Then a piece of a piece of pick all, once again floating into the water, scrape off the decay with a finger, repeat the cleaning can be dried in the sun.

2, will take out the mussels cleaned, put on the chopping board, the hard meat of the mussel edge to shoot loose, and then blanch hair with water, cut into thin slices.

3, put in a bowl with cooking wine, a little salt marinade for 20 minutes.

4, garlic cloves washed and cut into long 3-centimeter sections, garlic crushed into mush, ginger peeled and washed and minced.

5, the pot of oil to seven or eight percent heat, into the garlic, ginger minced burst flavor, down into the garlic seedlings stir-fried until half-cooked.

6, and then put the mussels sliced fried a few times, under a little fresh soup, salt, sugar to taste, soup boiling and then fried for 2 to 3 minutes, and then add monosodium glutamate mix, you can put out of the pot.