Mussels with scallion oil

Overview

It is called mucai in the south and Haihong in the north. It can be cooked and eaten directly, but scallion oil will add more flavor and taste better

Wash and remove mussels and set aside
Add a small bowl of water to the pot, half a spoon of minced ginger, 2 spoons of cooking wine, add mussels and simmer
When the water is boiling and the mussels have opened their shells, it’s ready
Remove and drain the water, keep the meaty half, break off the meatless half and throw it away, put it on a plate and set aside
In the middle of the plate, add a spoonful of minced ginger, a spoonful of minced garlic, a spoonful of MSG, a spoonful of soy sauce, and a spoonful of cooking wine. Finally, add a plate of chopped green onions. Heat a clean pan with a little more oil than the usual base oil. Heat it and pour it on the chopped green onions
Finished product pictures