I've been cooking my eardrums

Every summer, mussels and autumns grow in such a way that some shopkeepers in the market have their own foods, which, as you can see, are very valuable to the elderly. The first contact with this dish was in my childhood, when my father fired it for the first time, when he was a bit oblivious to this kind of soft-skinned vegetable because of its taste, but it was strange to say that he grew up to study and work and then fell in love with it, perhaps with a sense of family. But anyway, it's pretty sweet for cooking, cooking soup, and making spicy hots, and I'm personally fond of the taste, sweetness, and an appetite for smooth taste. Of course, there's a lot of friends who don't like the smooth taste of mussels, but the family who likes it as much as I do must know. Zenium

Recipe Recommendations

Malabar spinach appropriate amount
chicken seasoning powder a little
soy sauce a little
salt a little
garlic appropriate amount
Little red pepper two pills

slightly spicy
fried
ten minutes
simple

Steps for I've been cooking my eardrums

Woodbrush, pick, dry water。

Garlic and chili, right, cut。

Hot pots of oil, fragrance。

Fall into the greens, fire。

It's a color change

Add a little soy sauce and flip it for a minute

Add a small amount of chicken powder and salt and get out of the pot。