Qingkoubei, the emerald mussel, also known as Haihong. After drying, it is “mussel”. Distributed in the southern part of the East China Sea and the South China Sea.
Dip the green mouth in a light salt water for 2 hours, then brush the outside of the shell with a brush.
Put the water in the pot and boil it into the appropriate amount of white wine, then add the green mouth, until the mouth of the mouth is removed and spared. If it is not open, it is dead and thrown away.
Open the green mouth and leave a shell.
Garlic, pepper, ginger and onion are chopped for use.
Put the right amount of olive oil in the pot, add the garlic pepper, ginger, onion and sauté, then add a little salt. Then evenly placed on top of the green mouth.
Put the green mouth into the oven and bake at 200° on the middle layer for 190° for 10 minutes.
Take out the baked green mouth, squeeze the right amount of lemon juice on the green mouth, and then put it on the table and eat it!
Qingkou is very heavy, and you can put some ginger onions without white wine!