Stir-fried Mussels with Black Pepper
1.
Soak the mussels in clear water overnight.
2.
Cut the mussel open with a knife (don't break it with your hands, even if you get injured like this), wash the brown material in the middle and the edges, and dig out the intestines. (This is a very painful process. I guess I won't order this dish when eating out in the future, because the cleanliness is really questionable.) Use a brush to clean the shell.
3.
Cut the colored pepper and millet pepper into small sections, and mince the garlic moss. Remove the shredded ginger and garlic from the kimchi jar and set aside.
4.
Heat the millet pepper and garlic moss, tempeh, ginger and garlic with hot oil in a pan and saute until fragrant.
5.
Pour in the mussels (drain the water) and stir-fry for a while, add the light soy sauce, and continue to stir-fry the Haidilao hot pot base. Stir-fry and pour in sesame oil and serve immediately.