Cuttlefish Stewed Mussel
by Redmi Lok
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak the cuttlefish and rice beans in warm water overnight.
2. Cut the cuttlefish slices soaked and washed, rinse the rice beans to control water, and slice ginger.
3. Wash the mussels with salt three times, each time with two tablespoons of salt. After the salt is rubbed, rinse with water three times, control the water, put the salt and rub again, and then rinse with water. Clean up the black ones.
4. Put the rapeseed oil in the pot and cook it with ginger.
5. Add the mussels and stir fry.
6. When the water is dry, pour it into a bottle of Erguotou.
7. Cover the pot immediately and cook for about 15 seconds.
8. Open the lid and let the alcohol volatilize away.
9. Continue to stir-fry until the water is dry, it must be fried to avoid the fishy smell.
10. Pour a large bowl of water, and use an electric pressure cooker to stew without water, such as stewing in a casserole, add enough water at one time.
11. Bring to a boil to remove any foam.
12. Pour into an electric pressure cooker with rice beans.
13. Stir well with a spoon.
14. Cover the pot.
15. Choose tendons/beans.
16. Stew well, add a little salt and mix well before serving, sprinkle with chopped green onion in a bowl.
