The beauty of shellfish is fresh, it can be cooked without seasonings, and it is easy to cook. Qingkou is also known as mussels. We also sell mussels here. This time, my husband bought a package and imported fresh green mouth and said that he wants to eat wine and green mouth. Then I must satisfy him. In the past, it was a fresh mussel that was bought at a vegetable market. The flesh color was too small, it was dirty, and it was troublesome to handle cleaning. I also bought imported frozen green mouth, which is very big and very clean, but the freezing will always affect the taste and sweetness of the meat. This time, the package is imported fresh and fresh. Although it is not big, it is fresh and clean. The taste is super tender and super sweet. It is the same as that eaten abroad. I have tried it many times, and every time I use different wines to cook, the taste will be completely different. Many people use white wine. I have used it too, but I prefer to use yellow wine or high-alcohol to burn, the taste is easier to adapt, and the material is easier to buy.
Rinse the green mouth, gently scrub the shell with a toothbrush, wash and drain. This package is very clean and basically does not need to be cleaned. The shells bought in China are dirty. You can put some flour in the water, then gently wash the shell with a toothbrush. If you see something to be loaded, you can use scissors to reduce it. Don't pull hard, so you will kill it or hurt it.
Cut the onions and garlic into a small spare.
Put the butter in the pot, let the medium and small fire melt, pour the onion and garlic and stir fry.
After sauteing, wait until the color becomes darker. Add half a bowl of white wine and continue to stir the fire.
After the alcohol evaporates, pour it into the green mouth and stir fry.
Cover the lid and turn it into a small fire for 5 minutes. Open the lid and continue to stir it up. Check if it is fully open, turn off the heat, and then cover the lid for 5 minutes.
Baked in a plate, sprinkle with a little scallions
The stir fry in the middle is to confirm whether the Qingkou is fully cooked, and also to make all the green mouth mix into the soup. If the amount of green mouth exceeds my bag, the time for cooking should be lengthened appropriately. Those shellfish that are not open for a long time, don't eat it, it is basically early warning, eating it will be harmful to health.