I will not use hot spices and sauces in the recipe. Pickled mussels are quite enough for me. If you are interested in a more savory option, I advise you to add hot pepper, ginger, garlic or a couple of drops of the popular Tabasco sauce.
Ingredients
- Funchosa - 250 g
- Mussels (marinated in hot sauce) – 150 g
- Minced pork - 100 g
- String beans - 100 g
- Tomatoes (average) – 1 piece
- Onion (average) – 2 pieces
- Rice vinegar - 2 art.l.
- Vegetable oil (odorless) – 2 art.l.
- Lemon juice - 1 tbsp.l.
- Ground ginger - to taste
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5-7 minutes.
Flip into a colander, rinse with cold water and leave to drain all the liquid.
Fry minced pork in vegetable oil until tender. Carefully knead all the lumps with a spatula.
Chop the tomato, string beans and peeled onion.
Boil the beans in salted water for 4 minutes.
Put the beans in a colander, cool and sprinkle with lemon juice.
Mix the funchosa, mussels, minced meat, tomatoes, onions and string beans.
Separately mix rice vinegar, salt and ground ginger.
Pour the dressing into the salad, mix and put it in the refrigerator for 20 minutes.
