Soy sauce 8 grams, 25 grams of sugar, 3 grams of refined salt, 80 grams of raw oil, 20 grams of sesame oil.
Method
(a) conch meat cleaned, graved out of the cruciform knife, with refined salt, vinegar rubbing net mucus, rinsed with water,
cut into 2 cm square block, into the pot of boiling water, a blanch, fished out of drained water. Asparagus cut into thin slices to be used.
(ii) frying pan into the raw oil, high fire to eighty percent heat, the conch meat under the oil a touch, quickly fished out to drain the oil.
(c) the remaining oil in the pot, medium heat 40% hot, with onions, ginger, garlic slightly explosive, add wine,
put into the asparagus slices, fungus slightly stir-fried, add broth, soy sauce, sugar, salt, conch, move to a slight fire on the fire for 2 minutes,
thickening with wet cornstarch, drizzled with sesame oil, sheng into the plate that is complete.
Small amount of cooking oil, green onion, ginger, garlic, pepper, star anise, coriander, cinnamon, chili pepper according to their own tastes, 2 small spoons of cooking wine,
Sugar 2 small spoons of hot sauce according to preference to add, can be more or less or you can not add
1. cleaning snail before the first drop 1 to 2 drops of oil in the water, and then rest for half a day to a day,
will be the snail body of the dirty things And small snail lion and other things spit out
2. snail with pliers or scissors to fry the back of the tail tip, and then rinse with water many times, until the water becomes very clear
3. onion, ginger, garlic minced. Put the oil in the pot, when the oil is hot, put onion and ginger, pepper, big material petals, stir fry the flavor.
4. Put the chili sauce (according to personal preference to add, can be more or less or can not add) can also add dried chili more fragrant.
5. Pour in the screws and stir fry. Pour in seasoning, add a little water. Cover slightly simmer for 3 minutes to cook the cooking wine to open the lid to remove the odor
6. open the lid to add a little sugar, a little salt, pepper seasoning can be opened on high heat to collect the juice color, plate can be sprinkled with scallions in the top
1. cut the end of the snail home to rinse, drain. Onion, garlic, ginger, chili ready.
2. Ginger, garlic sliced, scallion white cut section, the rest cut scallion.
3. Heat the oil in a pan, put ginger and chili pepper in the pan. Put onion white, garlic. Put the garlic flavor snail into the pot to fry.
4. snail stir-fry evenly (time about 1 minute, almost) pour yellow wine, cover, until the yellow wine flavor out of the soy sauce, old soy sauce.
Toss again evenly (also about 1 minute or so), put a small bowl of water, boil and then turn to low heat and cover to simmer for 2-3 minutes.
5. open the lid to see a snail cover plate fall out, snail that is cooked.
(You can also taste it) Turn up the heat and put a little sugar, chopped scallions, stir fry until the juice is basically dry out of the pot.
Snail clean, put salt water to spit sand 1 day. Release the water to blanch. Use a toothpick to pick out the conch meat, with salt a few times,
Wash. Wash and chop green onion, ginger and garlic.
Mix salt, sugar, cooking wine, pepper, soy sauce, soy sauce, vinegar, cornstarch, and water into a sauce.
The oil in the pan is hot, put ginger, garlic chili burst incense. Stir fry the conch meat,
Put in the sauce and cook for 3 minutes. When the sauce thickens, add green onions.