1. Pour the mussels that you bought home into the basin, and rinse off the impurities with clean water.
2. Wash the clean mussels, put them in a pot and boil on high heat to turn off the heat.
3. After the cooked mussels are peeled off the meat, the fiber of the internal organs is removed.
4. After cleaning all the mussels in turn, rinse the mussels and set aside.
5. Remove the roots of the cabbage, soak it in clean water for a while and rinse it off.
6. After the tofu skin is rinsed with clean water, cut into strips with a knife, no need to cut too finely.
7. Pour an appropriate amount of water into the pot and boil, then blanch the bean curd, until the bean curd becomes soft, remove the water and drain.
8. Pour an appropriate amount of water from another pot, add the mussels, and pour the cooking wine to remove the fishy smell of seafood.
9. At this time, pour fresh chicken juice into the pot.
10. After boiling over high heat, add appropriate amount of salt to taste according to personal taste.
11. After boiling on high heat, continue to cook for 2 minutes to thicken the starch that has been melted in advance. Don't thicken the starch.
12. Add the washed Chinese cabbage,
13. After boiling over high heat, drizzle with sesame oil.
14. Turn off the heat when you see the pakchoi discoloring.
15. Put the blanched bean curd into a bowl of your choice.
16. Top the bean curd with cabbage and mussels, and just add some soup.
Tips:Don’t cook the cabbage for too long, it’s fine if it’s broken, and it’s fine if you don’t have the cabbage, you can replace it with rape...
