River mussels are on the market, and the delicious spring day is on the scene in advance

As the saying goes, "March snail April mussel", the spring equinox to the Qingming period, is the best time to eat snails. Unexpectedly, the river mussel was actually listed. The tender and fat beauty of river mussels is even worse than that of snails. After a winter of dormancy and nourishment, the river mussel meat at this time is fat and delicious, both nutritional and taste is excellent. There are now a small number of stalls for sale, and the retail price is 8 yuan per catty.

There is a lot of attention to the selection of river mussels. Because the shell of the fresh river mussel is closed very tightly, it is not easy to break it open by hand, smelling no unpleasant fishy smell, opening the mussel shell with a knife, the internal color is bright, and the flesh is white. If the mussel shell is not tightly closed, it is opened with a hand, there is a fishy smell, and the flesh is gray and dark, it is a dead river mussel.

In addition, the selection of river mussels is by no means the bigger the better. Medium-sized river mussels are tender and not too fatty. From the shell, it is shiny, smooth on the surface, with cyan river mussels on the periphery, which is relatively fresh.

Buy the river mussels, the stall owner will help you open the mussels on the spot, and then remember to ask him to knock the edges of the river mussels loose. Knocking on the edges, cleaning is a time-consuming and laborious task. A little trick is to use salt to first rub the river mussels and marinate them for a while, so that it is much more convenient to wash up the dirty things, and the layer of mucus wrapped on the mussel meat is easier to wash off.

River mussels are delicious and have various tonic effects, but they can easily cause stomach chills. Therefore, in addition to using lard instead of vegetable oil, the pork belly with river mussels is also a little fatter. Heat the pot with lard, then ginger and garlic, then stir-fry the mussels and pork belly. Look almost, heat the water and boil it, and then add some cooking wine to the fishy when you are about to start the pot.