Braised Clam with Bacon
1.
For the mussels I bought back, the lady boss has helped me remove the uneatable parts of the mussel meat, and also helped me beat the mussel edges (because the mussel edges are very firm and tough, so it’s best to start Knock it loose with a tool)
2.
The whole process of cleaning uses 3 times of salt, and about half a bag is lost! First pour the salt into the mussel meat, and then gently rub the surface of the mussel with your hands
3.
You will find that as the salt slowly melts, part of the mucus will come out. At this time, you wash it off with clean water, then add the salt a second time, and continue the previous rubbing action! Repeat this 3 times
4.
The cleaned mussels, because they are quite big this time, so I cut them with scissors, but be careful not to cut them too small, because the mussels will shrink and become smaller when they are cooked.
5.
Put the mussel meat in a casserole, add sliced ginger and green onion knot, the amount of sliced ginger should be more than usual for cooking
6.
After the water in the pot is boiled, there will be a lot of scum, patiently skim all the scum, the first time the most, and then less and less until it is basically clean
7.
Then is the process of simmering slowly over a small fire, this process is a bit long! First add some cooking wine to the mussels and simmer slowly for about 1 hour
8.
Then add the bacon slices, the bacon here is best to choose the fat and lean bacon
9.
And simmered with winter bamboo shoots for another half an hour
10.
When it’s time to get out of the pot, you can enjoy the deliciousness. A bite is really delicious.
Tips:
However, mussel meat is cold in nature, so it is not for those who suffer from spleen and stomach deficiency and diarrhea. When buying mussels, remember to choose fresh ones. The lid of the mussel shell is closed tightly. It is not easy to open it with your hands. There is no smell. Open the shell with a knife. The color inside is bright and the meat is white; if the shell is not closed tightly It has a fishy smell, and the flesh is dark and gray. It is a dead mussel. Bacteria is the easiest to multiply, and the meat is easy to decompose to produce spoilage. This mussel cannot be eaten
