Salted meat and mussels in casserole(xian rou he bang bao )

Salted meat and mussels in casserole

Introduction:

"Spring is the best time to eat mussels. In a few days, Qingming will be around the corner. At that time, there will be more parasitic bacteria in mussels, including leeches. So if you eat them, try to eat them before Qingming."

Production steps:

Step 1: raw material drawing.

Step 2: peel and wash lettuce, cut into hob pieces.

Step 3: tear off the outer membrane of the mussel and wash it. Flatten the edge of the mussel with wooden objects.

Step 4: grasp the mussels with salt and rub them repeatedly.

Step 5: after washing, rinse with boiling water to remove mucus.

Step 6: after all the processing is clean, change the clam meat into a knife, cut it into small pieces in half, add ginger slices, green onion, cooking wine, dry pepper, lettuce, water, and put it into an electric pressure cooker.

Step 7: press the button to stew. After cooking, add a little pepper and salt.

Materials required:

Mussel: 500g

Lettuce: two

Bacon: 4, 5 slices

Shallot: moderate

Ginger: moderate

Dry red pepper: right amount

Cooking wine: moderate

Salt: right amount

Pepper: right amount

Note: 1, mussels with wooden utensils beat, it is said that because and wood is the opposite of shengxiangke, beat after easier crisp. 2. Mussels are cold, so don't overdo them, so add some pepper to dispel the cold. 3. Because of the salty taste of bacon, there is no need for too much salt.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Rou He Bang Bao