Stewed mussel with mushroom and fungus

Stewed mussel with mushroom and fungus

Introduction:

"People who live by the sea can eat seafood every day. There are so many rivers here that we can't live without River fresh food. Mussels are cheap and of good quality. They are sold all year round, but I don't buy them except in spring and winter. It's said that there are a lot of leech seeds in mussels after Qingming Festival, so I dare not eat them. This clam is one of my husband's favorite dishes. Please try it together

Production steps:

Step 1: the clam squeezes the mud out of its intestines.

Step 2: clean off some impurities on the surface, wash and set aside.

Step 3: soak the fungus in warm water and cut it into small pieces.

Step 4: scrape off the skin of Cigu and cut it into small pieces with a knife.

Step 5: put the mussel, onion and ginger into the pot, add appropriate amount of boiling water and a small spoon of cooking wine, and bring to a boil again.

Step 6: when the mussel becomes tight, remove it, rinse it and cut it into small pieces.

Step 7: put a large spoonful of oil in the pot, add green onion and ginger to make it fragrant.

Step 8: add the mussel and stir fry for a while.

Step 9: add proper amount of water, cover the pot, bring to a boil over high heat, turn to low heat, and simmer for about one hour until the mussels are cooked and rotten.

Step 10: blanch the mushrooms in boiling water and remove.

Step 11: put Auricularia auricula and cooked mushroom in the stewed soup.

Step 12: cover the pot again and simmer for a few minutes.

Step 13: Sprinkle with salt and chicken essence, and then sprinkle with garlic.

Materials required:

Mussel meat: 450g

Cigu: 7

Auricularia auricula: 3

Chicken: a small spoon

Water: moderate

Oil: tablespoon

Salt: one and a half teaspoons

Cooking wine: 1 teaspoon

Onion, ginger and garlic: a little

Note: 1, raw mussel edge to hammer, so that it is easy to ripen, we sell mussels are dealt with. 2. Blanch the mushroom, otherwise it will have bitter taste and affect the taste of the soup.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: other