Stewed River Mussel with Mushrooms and Fungus

Name: Stewed River Mussel with Mushrooms and Fungus
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g Mussel Meat; 7 Shiitake; 3s Fungus; A teaspoon Chickens; Some water; Tablespoon oil; A teaspoon and a half salt; A teaspoon Cooking Wine; a little Green onion ginger garlic

by sheery's mom

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

If you rely on the mountains to eat the mountains and the water for draft water, friends who live by the sea can eat seafood every day. We have many rivers here, and of course we have to eat fresh rivers. River mussels are cheap and good quality. They are sold all year round. However, except for spring and winter, my family buys them. I don’t buy them at other times, because I heard people say that there are many leeches in the river mussels after Qingming. I dare not dare to buy them. food. This mussel is one of my husband’s favorite dishes, so please come and try it! "

Ingredients

450g Mussel Meat
7 Shiitake
3s Fungus
A teaspoon Chickens
Some Water
Tablespoon Oil
A teaspoon and a half Salt
A teaspoon Cooking Wine
a little Green Onion Ginger Garlic

Stewed River Mussel with Mushrooms and Fungus

1. The mussel squeezed the sand out of the intestines.

Stewed River Mussel with Mushrooms and Fungus recipe

2. Clean up some impurities on the surface and set aside after washing.

3. Soak the fungus in warm water and cut into small pieces.

4. Scrape the rind of the mushroom and cut into small pieces with a knife.

5. Put the mussels and green onion ginger into the pot, add proper amount of boiling water and a small spoon of cooking wine to boil again.

6. After the mussel becomes firm, remove it, rinse and cut into small pieces.

7. Put a tablespoon of oil in the pot, add green onion and ginger until fragrant.

8. Add the mussels and stir fry for a while.

9. Add appropriate amount of water, cover the pot and boil over high heat, turn to low heat, and simmer for about an hour until the mussels are cooked.

10. Boil the mushrooms in a pot of boiling water and then remove them.

11. Put fungus and cooked mushrooms in the stewed soup.

12. Cover the pot again and simmer for a few minutes.

13. Sprinkle with salt and chicken essence to taste, then sprinkle some garlic flowers on it.

Tips:
1. Hammer the side of raw mussels, so that they can be cooked easily. We who sell mussels have handled it.

2. The shiitake mushrooms should be blanched, otherwise it will have a bitter taste and affect the taste of the soup.