1. Ingredients: mussels, alfalfa, potatoes, green onion.
2. Shred potatoes, soak mussels, remove gills and other dirt and cut into strips.
3. Heat the pan with cold oil, put the mussels in the pan and fry until fragrant.
4. Sprinkle the chopped green onion and saute until fragrant.
5. Add clean water and turn on high heat.
6. Add potato shreds, season with ginger juice, pepper, and light soy sauce. After the water in the pot is boiled, turn to medium heat.
7. Use a spoon to skim the froth in the pot, the potatoes are ripe, taste the saltiness and then adjust the taste.
8. Sprinkle with alfalfa at the end and turn off the heat when cooked.
9. Finished product.
10. Finished product.
Tips:1. The mussels should be soaked first, and then eaten after treating the gills and other dirt.
2. The mussels have a salty taste, so you must taste the taste before serving, and then decide whether to add salt or not.
3. Buy mussels with packaging. You can't eat them all at once. You can store them in the refrigerator, but you should eat them as soon as possible.
