Ginger Scallion Royal Mussel
1.
Raise the mussel in water for about 2 hours, let it spit sand, and change the water several times in the middle
2.
Put water in the pot, add ginger slices and cooking wine to boil, blanch the mussels until they are all opened, and rinse again with running water
3.
Cut the ginger, spring onion, and garlic, and separate the white onion and leaves
4.
Saute ginger, garlic, and green onion in a hot oil pan
5.
Stir fry with clams
6.
Add some cooking wine to deodorize
7.
Add appropriate amount of light soy sauce when sautéed, stir-fry the dark soy sauce, salt, oyster sauce, sugar, water starch
8.
Put the green onion leaves when you start the pot
Tips:
When raising royal concubine mussels, put some salt in the water so that the mussels will spit sand better. It is not easy to raise it for too long when the weather is hot.