Pan Stir Fried Mussels in Aster Sauce

A delicious fish recipe for any occasion!

Another classic dish of Canton cuisine. If someone thinks that it is superfluous to add to the flavor of the mussels still that of the oyster sauce, however, his palate will certainly be convinced of the result.

…should be enough for 4-6 people with 2-3 other dishes.

Lightly squeeze the mushrooms and cut them into quarters.

Rinse the mussels, remove hard muscles and impurities and dry them. Separate the roe from the meat. Cut mussels and roe into mouth-sized pieces and set aside separately.

Marinate: Stir white pepper, cornstarch (maize starch) and egg white in one direction into the meat and roe so that both are well coated, and let sit for 10 min.

Prepare the sauce: Mix the stirred potato flour, a little salt as well as the oyster sauce.

Heat the wok strongly, pour in 21/2 tbsp oil and toss. Sauté half of the garlic, half of the ginger, and half of the white scallions, and add the mussels on the spot. Gently turn to the other side for 30-60 seconds, until they are almost cooked and the flesh has turned a white color. Pour in half of the rice wine from the edge. Remove the mussels with the sauce and drain in a colander over a baking dish (you will still need the drained sauce).

Heat the wok again, swirl 11/2 tbsp. oil around, and add the remaining half of the garlic, ginger, and w

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