Please prepare fresh mussels first. To trim mussels, you have to remove the yarn and wash it clean. I put it in detail when I made mussel stew, so please refer to it.

Today's cooking tip! Put ginger liquor, rice wine, and water in a royal pan and boil it. I used it because I have ginger liquor. (If you add a lot of ginger liquor, it can be spicy and it has a strong scent, so I mixed it with Cheongju.) If you don't have any, you can add only Cheongju or a little bit of ginger powder or ginger juice. Ginger helps catch the fishy taste of seafood.

Add the fishy liquor and boil it over medium heat for 10 minutes. If you make it with soup, you don't have to boil it for 10 minutes. Since it's steamed, you need to steam it for 10 minutes to make it chewy

If you just look at it, it's all the same black skin, so you can't tell the difference between male and female. But if you open your mouth like this, the white one is male and the red one is female.

The kernel is smaller than the green mussel from abroad, but even if the small pepper is spicy, it is very chewy and tastes good. When you're peeling off the flesh. It's hot if you remove it right after steaming it, so when it cools down, take off the kernel.

It's so white when I see the leftover soup after the kernel is removed. The broth of the mussel that came out when you opened your mouth came out properly

Dry at 110 for 40 minutes. I'm going to put the mussels on the air fryer net and dry them. You can use the same method for the basket products these days. Of course, a food dryer is good. It's good because it takes less time to use an air fryer instead of a .

I put it in the top box. The heat transfer area is closer than the basket, so I set it to 110 degrees, but I think most of them should be 100 to 110 degrees Celsius. The specifications of each product are slightly different, so it would be good to open it at least once after adjusting it to 110 degrees.

The product that I use dried twice for 20 minutes after adjusting to 110 degrees, so it dried well dried I watched it for 20 minutes at first. The older ones were a little thick. So I dried it for another 20 minutes. Instead, the temperature is set to be the same.

And another tip to make with dried mussels!

It's making natural seasonings. It's easy to make. I put a handful of dried mussels in the blender and pressed ice mode. It's hard, so you have to use a blender that grinds well. <UNT_PHL> When I did the ice mode, it grinds well without any soup.

If you make it like this, you can keep it frozen for 6 months. Of course, you can eat dried mussels for more than 6 months if you seal them well.