15pcs mussels / 蓝牡蛎 15颗 2-3 stalks spring onion / 青葱 2-3颗 1 big block of ginger / 薑 1大块 2 pips garlic / 蒜头 2瓣
Seasoning
1⁄2 tsp salt / 盐 1⁄2茶匙 Some Chinese Cooking Wine / 绍兴酒 少许
Method
1. Peel ginger and garlic; wash spring onion. 姜去皮洗净;蒜剥去外皮;葱洗净。
2. Coarsly chop ginger, garlic and spring onion; place into electric blender and blend until fine; season with fine salt. 将备好的姜、蒜、葱切小块,放入电动研磨器中磨成泥,拌入少许精盐备用。
3. Blanch mussels in boiling water and drain. (pic 1-2) 将青口汆烫至开口捞起,瀝干水。(图1-2)
4. Heat oil in wok, toss in mussel, ginger paste mixture. Add salt and Chinese cooking wine, stir-fry briefly and dish out. (pic 3-4) 起锅热油,加入青口、姜、蒜、葱泥,翻炒片刻再加入盐和绍兴酒,煮沸即可上碟享用。( 图3-4)