Bacon pork and mussel casserole

By DinaGoodwin

Bacon pork and mussel casserole
Spring is the best time to eat mussels. In a while, Qingming Festival will come. At that time, parasitic bacteria, including grasshoppers, will also increase, so if everyone eats, try to eat them before Qingming Festival.

Recipe Recommendations

  • mussel 500g
  • lettuce two
  • bacon 4 or 5 tablets
  • shallots appropriate amount
  • ginger appropriate amount
  • dried red pepper appropriate amount
  • cooking wine appropriate amount
  • salt appropriate amount
  • pepper appropriate amount

Steps for Bacon pork and mussel casserole

  • Make step 0
    1
    Raw material diagram.
  • Make step 1
    2
    After peeling and washing the lettuce, cut it into hob pieces.
  • Make step 2
    3
    Tear off the outer membrane of the mussel and wash it. Use wooden objects to knock the edge of the clam flat.
  • Make step 3
    4
    Grab the mussels evenly with salt and rub them repeatedly.
  • Make step 4
    5
    After washing, rinse it with boiling water to remove mucus.
  • Make step 5
    6
    After everything is cleaned, change the mussel meat to a knife, cut it into small pieces in half, add ginger slices, small green handle, cooking wine, dried peppers, lettuce, and water, and place it in an electric pressure cooker.
  • Make step 6
    7
    Press the button to simmer. After cooking, add a small amount of pepper and salt and serve.

    • Bacon pork and mussel casserole Make Tips

    1. River mussels are beaten with wooden objects. It is said that because they interact with wood, they are more likely to be crispy and rotten after being beaten. 2. The mussel is cold and should not be excessive, so add a little pepper to dispel the cold when eating it. 3. Since the bacon itself has a salty taste, there is no need for too much salt.

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