1. Xiaojiang mussels were blanched when they bought them. Go home and wash them to remove their cheeks.
2. Wash pork and short ribs, cut into pieces, blanch and drain.
3. Pick out the fat meat and fry the oil first, then pour in the lean meat and fry until the yellow spots appear. If there is less fat, you must add some oil to stir-fry. This dish is rich in oil and fragrant.
4. Add Xiaojiang mussels and stir fry, add appropriate amount of cooking wine, salt, and soy sauce and stir fry.
5. Stir-fried until it's colored
6. Pour in clean water that has no meat (the mussel is harder to rot than meat, and there is more water), bring to a boil, turn to medium and low heat.
7. Stir fry halfway, cook until the soup is dry
8. Change the heat to simmer to get the fat of the fat.
9. Sprinkle with chopped green onion and mix well to serve
Tips:The Xiaojiang mussel must have been blanched. Going to cheek.