Braised Pork with Clam Sauce

Name: Braised Pork with Clam Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Sauce; 50g pickle; 8 River mussel; 1 tablespoon Ginger juice; 1 tsp granulated sugar; 1 tablespoon Soy sauce; 2 tablespoons Sauce is fragrant and fresh; 3 slices Sliced ginger; Some Salad oil; 1 tablespoon sesame oil; a little salt; 1 tablespoon Cooking Wine; 2s shallot; 2 pcs Garlic cloves

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There is a popular saying: "Drink a bowl of mussel soup in spring to prevent prickly heat or sores." Mussel meat has the effects of clearing away heat, detoxifying, nourishing yin and brightening. In the early spring, the river water is cold and the leeches in the water are not active. This is the time when the mussels are the cleanest and the fleshiest. Mussels are rich in protein, fat, calcium, phosphorus, iron, vitamins A, B1, and B2, which have health effects on the human body. Braised pork with mussels in sauce, this is a seasonal side dish! "

Braised Pork with Clam Sauce

1. Beat the edge of the cleaned river mussel with the back of a knife for a few times, and then it will be boiled. Then use salt to wash off the mucus outside. After washing again, add salt, ginger juice, cooking wine, green onion and ginger to the bowl. Marinate garlic for half an hour

2. Put the mussels in the pressure cooker and add a little water to pressure for 30 minutes

3. This is the pressed mussel

4. Wash the sauce

5. Thinly sliced

6. Put it in a bowl and boil it with water

7. Remove and drain the water for later use

8. Stir fragrant ginger and garlic in a frying pan

9. Stir fry with mussels

10. Add the sauce and stir-fry well

11. I also put some pickles and fry them evenly

12. Add some cooking wine, soy sauce, light soy sauce, dark soy sauce

13. Add some sugar and stir well

14. Add appropriate amount of water to boil

15. Cook until the soup is thick and drizzle with sesame oil and sprinkle with chopped green onion.

Tips:
Because the sauced meat and pickles have a salty taste, and the mussels have a bottom taste when they are marinated, so I didn’t add salt when I cooked them at the end.