Braised Stuffed Mussels
A traditional Yantai specialty: mussels stuffed with seasoned meat paste, battered and deep-fried until golden—crispy and aromatic outside, tender within.
Ingredients
cooked mussel meat
30 g
eggs
75 g
monosodium glutamate
3 g
sesame oil
3 g
lean pork
100 g
cooking wine
3 g
wet starch
20 g
rendered lard
750 g
minced scallion and ginger
10 g
fine salt
5 g
fine flour
50 g
clear broth
50 g
Instructions
1
Step 1
Mince the pork into a fine paste, then add the minced scallion and ginger, clear broth, cooking wine, monosodium glutamate, fine salt, sesame oil, and egg white, and stir everything together into a meat filling.
2
Step 2
Blanch the cooked mussels briefly in boiling water, lift them out and drain well, then marinate with fine salt, monosodium glutamate, cooking wine, and sesame oil. Pack the meat filling evenly into each crevice of the mussels, one at a time, and then coat them thoroughly with the fine flour.
3
Step 3
Stir the egg yolks together with the wet starch into a thick batter and set aside.
4
Step 4
Pour the oil into a wok and heat it to about 80 percent hot. Dip the mussels one by one in the egg yolk batter to coat them evenly, then drop them into the hot oil and fry until cooked through and golden. Remove and arrange them on a serving plate. Serve with pepper-salt on the side.
