1. Wash the mussels, put them in a steamer, medium heat, and leave them open for about 10 minutes.
2.
While steaming the mussels, wash the spinach, blanch it in water, squeeze out the excess water and cut into sections.
Slice garlic and set aside.
3. After the mussels are steamed, they are shelled, and the "foot silk" between the two pieces of meat is removed, which is the "fuzzy" that helps it attach to the rock wall.
4. Put vegetable oil in the pot and saute the garlic slices.
5. Pour the mussels and spinach into the pot, add the steamed fish soy sauce and ginger powder and stir-fry twice, a few drops of vinegar before serving, sprinkle with sesame seeds after serving.
Tips:1. The mussel itself has a salty taste, and the steamed fish soy sauce has a salty taste, so no salt is added.
2. Old vinegar deodorizes, ginger powder drives away cold. It matches well.
3. Since the ingredients are all cooked, stir-fry twice in a hot pan to make the mussels and spinach evenly flavored, and don’t have to fry for too long.
