Chinese Food
Steamed green meat with XO Sauce
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Green mussel, or emerald mussel, is also called rainbow. After drying, it is called light dish. It is distributed in the southern part of the East China Sea and the coast of the South China Sea. The shell is large and is 13-14 cm long. Shell length. Shell length is twice as long as shell height. The top of the shell is at the front of the shell. Beak. The dorsal margin is curved. The ventral margin is straight or slightly concave. The shell is thin, smooth, emerald green. The first half is usually green brown, with fine growth lines and raised ribs at the front. The inner surface of the shell is porcelain white or blue with pearl luster. There are 2 hinged gear left shells and 1 right shell. The foot silk is soft and light yellow. -
Cooking ingredients
Cooking Steps
Step1:Wash and prepare all main ingredients.
Step2:Qingkouxi pried it open with a knife. Remove one side of the shel
Step3:Chopped garli
Step4:Chopped green onio
Step5:Shredded peppe
Step6:Add the XO sauce to the minced garlic, capsicum, a spoon of steamed fish and soy sauce, and a spoon of cooking oil, mix well, and put it on the green mouth.
Step7:Put water in the steamer and boil it. Steam the green mouth in high fire for about 5 minutes. Sprinkle the onion into the pot.
Cooking tips:There are skills in making delicious dishes.
