Mussel Congee
1.
The first step: clean water. After buying the mussels home, don’t rush to cook them. Instead, put them in clean water with some salt in the water. Raise them for about two to three days. Wait until they spit out the sand and mud before cooking. The umami taste is particularly prominent .
2.
In the second step, the mussels are rinsed with a hot water, put the mussels in the pot, add clear water to the mussels, cover the pot and boil over high heat, all the mussels are opened in the boiling water, turn off the heat, and put the mussels out into the plate Cool in medium, and remove the mussel meat after cooling.
3.
The third step is to pour the freshly cooked mussel water into the plate to settle and filter, and then pour it into the cleaned rice to cook the porridge.
4.
The fourth step is to clean the mussel meat. Through the outer layer of the mussel, you can see circles of black and blue sludge-like dirt inside. This is the dirt left in the intestines. The intestines must be opened with scissors and the sludge must be squeezed out. , Rinse with clean water, then it can be cleaned.
5.
The fifth step is to cut the cleaned mussel meat into small cubes, which is convenient to stir fry and taste.
6.
Step 6: Heat up the wok, add 22 taels of peanut oil, add sliced ginger, minced garlic, chili, a little salt, stir fragrantly, add diced mussel meat, stir fry quickly, add a little white wine, until the water is fried dry , Add a little oyster sauce, stir fry until the meat turns golden brown.
7.
Step 7: Put the fried clam meat into the cooked porridge, stir, season with salt, boil, and sprinkle with chopped green onion.
Tips:
This mussel porridge is simple and light. You can add ribs, fresh meat, or other meats to the porridge.
In addition, mussel meat is cold, so it is not for people who suffer from spleen and stomach deficiency and diarrhea. People with allergies and stomach cold should not eat it.
