1, pick the fat river mussels, about 3 pounds of fried a portion, clean, lung lobes also throw away do not, cut into strips and put cooking wine with a small amount of salt marinated for 10 minutes.
2, Prepare the accessories, 50 grams of chaotian pepper, 50 grams of red two wattles, 50 grams of parsley, 2 garlic seedlings, 50 grams of ginger, 20 grams of garlic. Cut all the peppers into strips (can also cut the slash knife and circle) Celery leaves and cut into 2-3 cm long pieces, garlic seedlings to remove leaves to cut the oblique knife, ginger shredded, garlic into foam.
3, put the oil to smoke, put the marinated river mussel shreds and stir-fry for 10 seconds out of the pot, strain out the water. Put the oil again, 50% hot put ginger garlic stir-fry, put salt to taste, fry until the pepper is broken, put the river mussel silk celery and garlic seedlings, stir-fry a few times, put the right amount of old soy sauce color, high heat stir-fry for 20 seconds out of the pot, delicious!
Note: River mussels bought back, can be raised with water for two days, let it spit clean mud, cut raw and fried, do not blanch water, retain the umami taste, and then fuse the spicy taste and aroma of pepper and celery garlic seedlings, really wonderful! Interested friends, you can try it, the river mussel is still very affordable, and it is also a very pompous hard dish.