This is a very strong Hunan dish. If you don't know how to eat spicy food, you don't need small pickled peppers.
< h1 class="pgc-h-arrow-right" data-track="17" > ingredients</h1>
8 river mussels
2 green peppers
1 red pepper
3 small pickled peppers
1 piece of ginger
1 handful of leek flowers
2 scoops of cooking wine
Consumes 1 scoop of oil
2 scoops of light soy sauce
Salt to taste appropriate
5 peppercorns
Oil to taste appropriate
<h1 class="pgc-h-arrow-right" data-track="30" > method/step</h1>
1 After the mussels are removed, put in salt to scrub the mucus, and then rinse them with water;
2 Put the washed mussels into a pressure cooker, add 5 peppercorns, 1 spoonful of cooking wine, 3 slices of ginger, add water to cover the mussels, steam dry, press on medium heat for 10 minutes, remove and cool after reducing pressure;
3 Cut the peppercorns and pickled peppercorns into round shapes, cut the ginger into strips, and slice the mussels;
4 heating pans, pour in 2 tablespoons of oil. Stir-fry ginger, add pepper, and add a little salt (sautéed pepper will easily taste salt);
5 Pour in the clam meat, add cooking wine, cooking oil, stir-fry well with raw soy sauce, and then add leek flowers;
6 After adding a little water to the side of the pot, add salt to the pot and put it on the plate.