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Mussels and Doufu

Fish and Seafood

Mussels and Doufu
12 mussels, scrubbed of any sand, removed from their shells, then dried with paper towels, and minced
½ teaspoon salt
2 Tablespoons vegetable oil
2 cloves fresh garlic, peeled and smashed
4 Chinese black mushrooms, soaked, stems discarded
1 Chinese sausage, simmered for ten minutes, then removed from its casing and discard it, and mince the meat and dry-fry it for two minutes
3 Tablespoons ground pork
1 firm doufu, mashed
1 scallion, angle sliced
2 Tablespoons oyster sauce
4 cilantro sprigs, one left whole for garnish, the others minced
1. Blanch the mussels in boiling water and remove after one minute, then dry them with paper towels.
2. Mix garlic, mussels, sausage, black mushrooms, pork, doufu, sugar, salt, and the scallion and stir-fry for two minutes. Then put this mixture in a pre-heated bowl, sprinkle with the minced cilantro, and top with the sprig of cilantro, then serve.

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