wash
Rinse mussels with clean water, cut them one by one along the seam with a kitchen knife, and the internal organs will be presented. White mussel meat is rich, thick and bright, with a strong fishy smell. Then pick them up one by one, float in the water, scrape off the mud with your fingers, and wash them again to cook.
working methods
Stewed pork knuckle with pepper and mussels
Raw materials:
500g of trotters, 200g of mussel meat, 50g of pepper, 30g of vegetable oil, 20g of refined salt, 5g of monosodium glutamate, 20g of white vinegar, 0/5g of cooking wine/kloc-0, 5g of ginger/kloc-0, 0g of leek/kloc-0, 0g of fresh soup100g.
Method:
1. Blanch the pig's feet, scrape them clean, cut them into 3cm pieces, blanch them in a water pot, and let them cool for later use.
2. Wash mussel meat with refined salt and white vinegar, cut into pieces, and blanch it in boiling water for later use; Slice ginger and shred leek.
3. Put a clean pot on a strong fire, add vegetable oil, stir-fry ginger slices when the heat reaches 50%, then stir-fry pig's trotters and mussels, stir-fry cooking wine, pour in fresh soup, add pepper, pour it out in a pressure cooker for 8 minutes, add refined salt and monosodium glutamate to taste, put it in a soup bowl after taking out of the pot, and sprinkle it.
Features: Strong fragrance, slightly sour and spicy, and unique flavor.