【lamei Mussel Tofu】attachment: Early Treatment of Mussel

【lamei Mussel Tofu】attachment: Early Treatment of Mussel

1. Use a suitable amount of mussels, break the shells open with a knife, and then shave the meat with a knife. First remove the upper mussel muscles of the mussels, clean the gills and internal organs of the mussels, and remove the lower mussel muscles of the mussels with a knife. Don't lose them together with the shell.

2. After the clam meat is put into the basin, add appropriate amount of salt, and wash it with your hands. Each clam meat should be washed separately with salt, and then washed twice with water until the clam meat is clean.

3. A piece of white tofu, break open from the middle, and then cut into tofu pieces, put the tofu pieces into a bowl, add more salt, and then pour in hot water above 80 degrees and soak for 1 hour to make the tofu taste and remove Beany smell. Drain the water after 1 hour and set aside.

4. An appropriate amount of bacon, cut into thick slices for later use; appropriate amount of thick ginger slices.

5. Heat the wok to remove the oil, light the wok, add the sliced ginger and stir-fry on high heat. After the sliced ginger is saute, add the bacon and stir fry together. Add the right amount of water and stir fry together. Don't fry the bacon like dry wood.

6. When the fat part of the bacon is transparent, add the mussel meat and stir fry on a high fire. The mussel meat has a higher water content. When stir-frying, it must be fried dry, otherwise the fishy smell will be stronger. After sautéing, add a spoonful of Erguotou wine and simmer for 15 seconds, open the lid and sauté dry again, the spirits will evaporate to remove the fishy smell.

7. Add a sufficient amount of water at a time, cover and boil on high heat. The mussel meat will be fried in place. When the water is boiled, there will be no blood spewing out. Turn the high heat to a low heat and simmer for 3 hours. The mussel meat is not easy to rot. Three hours later, add the tofu, add the right amount of salt and pepper, gently push the back of the spoon, and simmer for 15 minutes on high heat. After 15 minutes, the tofu has been flavored. Add the right amount of steamed fish soy sauce, chicken essence and green onions, then push the pot evenly. .

8. Finished picture

Tips:

For a more detailed production process, please copy the following Youku video link address:
http://v.youku.com/v_show/id_XMTU1NDU0MjczMg==.html?from=y1.9-3.1
You can also directly search for "dish name" or "delicacy" in Youku