Spring is in full swing, and the river is fresh. The tender green of the grass, the freshness of the river mussels, and the mellow flavor of the salted meat, the three dance harmoniously in the pot, interweaving a unique delicacy in spring - the stewed salted meat of the grass-headed river mussels.
Let's explore this spring-only delicacy and feel the gift of nature.
Grass head river mussel stewed with salted meat
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The video duration is 1 minute and 09 seconds, and it is recommended to watch it in a WiFi environment
material
250g of mussel meat, 250g of grass,
咸肉50g、木耳10g、鲜笋15g、
300g broth, rapeseed oil, green onion, ginger and garlic,
Rice wine, monosodium glutamate, sugar, pepper
method
1. Wash the mussel meat, press it in a pressure cooker for 20 minutes, and simmer for another 10 minutes.
2. Steam the salted meat on the knife plate and cut it into small slices; Cut spring shoots and black fungus into small pieces for later use; Wash the grass and set aside.
3. Blanch the black fungus and fresh bamboo shoots.
4. Pour a little rapeseed oil into the pan and stir-fry the bacon and mussels.
5. Spray a little rice wine along the edge of the pot and add the stock to bring to a boil.
6. Pour in the fresh bamboo shoots and fungus, simmer for 5 minutes.
7. When the soup is rich and golden brown, add salt, monosodium glutamate, a little sugar and pepper to taste.
8. Add the grass and stir-fry out of the pan.
finish
Chef Profile
Tian Zhenyu, a chef of Shangqin Catering Company, has been engaged in catering for 30 years, specializing in local cuisine and Cantonese cuisine.
Synthesized from: Released in Shanghai
Editor: Chen Haixiao