Perilla mussels
Overview
Qingkou is called in the south, Haihong in the north, and its scientific name is mussel. Perilla has a fragrant smell, and there is a refreshing feeling when you first put it in your mouth. It has a volatile feeling, which is somewhat similar to the taste of mint. The fried mussels are added with perilla to remove the fishy smell, and they are super fragrant and taste great!
Tags
Ingredients
Steps
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Prepare the materials, wash the mussels and brush the outer shell.
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After the water boils, pour the mussels into the pot and scoop them out after the water boils again.
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Chop the perilla.
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Chop ginger and garlic.
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Put oil in the pot, sauté ginger and garlic until fragrant, add mussels and stir-fry.
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Add the perilla after half a minute.
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Sprinkle in pepper.
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Pour in the oyster sauce, add half a bowl of water and stir-fry until the juice is completely reduced, then turn off the heat and sprinkle a layer of chopped coriander on top.
