Accessories: broad bean and yam.

Seasoning: salt, monosodium glutamate, cooking wine, starch, sesame oil and pepper.

Stewed broad beans with healthy mussels

Cooking method:

1. Soak mussels in water of 30-40 degrees for 20 minutes, then add onion ginger and cooking wine and steam until soft.

2. Blanch the broad beans with boiling water and slice the yam for later use;

3. Pour oil in a pan, stir-fry garlic slices, pour appropriate amount of boiling water, add mussels, broad beans and yam in turn, stew on low heat, thicken with salt, pepper and water starch, pour sesame oil, add monosodium glutamate and take out.