River mussel braised with sauce
Overview
There is a folk proverb: Drink a bowl of river clam soup in spring and you will not get prickly heat or sores. Clam meat has the effects of clearing heat, detoxifying, nourishing yin and improving eyesight. In early spring, the river water is cold and the leeches in the water are not active yet. This is when the mussels are the cleanest and the meat is the thickest. River mussels are rich in protein, fat, calcium, phosphorus, iron, vitamins A, B1, and B2, which have health care effects on the human body. Braised pork with river clams in soy sauce, this is a seasonal side dish!
Tags
Ingredients
Steps
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Knock the edges of the cleaned river mussel meat a few times with the back of a knife until it becomes tender. Then use salt to wash off the mucus on the outside. After washing again, put it in a bowl and add salt, ginger juice, cooking wine, onion, ginger and garlic and marinate for half an hour
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Put the mussels into the pressure cooker, add a little water and press for 30 minutes
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This is pressed river mussel
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Wash the sauced meat
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cut into thin slices
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Put it in a bowl, add water and blanch it
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Drain and set aside
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Heat oil in a pan and sauté ginger and garlic until fragrant
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Add in river mussels and stir-fry
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Then add the soy sauce and stir-fry evenly
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I also added some chopped pickles and stir-fried them evenly
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Add some cooking wine, fresh soy sauce, light soy sauce, dark soy sauce
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Add some sugar and stir well
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Add appropriate amount of water and boil
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Cook until the soup thickens, pour in sesame oil and sprinkle with chopped green onion
