Braised beancurd with bamboo shoots and mussels
Step 1 . Soak it in clean water to remove excess salt
Step 2 . Clean up the gills and mud intestines of Hebang meat, knock it with the back of the knife, and cut it into small pieces
Step 3 . Boil the clams into the water
Step 4 . Rinse with cold water
Step 5 . Put a little oil in the pot, stir fry the pot with ginger slices, stir fry the mussel, and add cooking wine to remove the fishy smell
Step 6 . Then add scallions and some water
Step 7 . At the same time, put the tip of the bamboo shoots soaked with the cutting hob into the soup, boil it over high heat, and cook it over low heat for 1.5 hours
Step 8 . At this time, the soup has become thick and white. Add the cut tofu, boil it, and turn the heat down for 2 or 3 minutes
Step 9 . Add salt, chicken essence and pepper to make it taste good
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