Dry pot mussels

2024-10-24 14:59:27 179

At the seafood restaurant, I asked for a pound of rainbow, but the staff said it was mussels! I said okay, let's have a pound of big sea rainbow. The salesperson put down the bag and said seriously, 'This is a mussel.' He pointed to the smaller one next to it and said, 'This is a sea rainbow.'. I said okay, okay, just a pound of mussels! The taste is indeed different, the mussels are slightly crispy, while the sea rainbow is softer. The method is the same, blanching, steaming, and dry cooking are actually the original flavor.

Details of ingredients

Mussels1000g
Scallion1 piece
ginger1 piece
garlic2-3 lobes
Coriander2 pieces
Xiaomi Spicy1 unit
pepper5-6 pieces
Large materials1 unit
soy sauce1 spoonful
vinegar1 spoonful

Technique

difficultyintermediate
workmanshipcook
tastesalty and savory
timeHalf an hour

Steps to make Dry pot mussels

1. Cut off the debris on the shells.
2. Scallion, ginger, garlic, Sichuan peppercorns, seasoning, millet, spicy coriander, and a pot base.
3. Put the cleaned mussels into the pot.
4. Cover and simmer.
5. After three to five minutes, open the lid and the mussels will also speak. Don't worry about the dry pot, mussels have their own water, water, water, water.
6. Take out the pot and put it on a plate.
7. Scallion, ginger, cilantro, and spicy millet.
8. One spoonful of soy sauce and one spoonful of vinegar.
9. It can be eaten directly or dipped in sauce.