Ingredients: 2 kg of snail (snail, snail), one dish ● Accessories: dried red pepper and pepper ● Seasoning: onion, ginger, garlic, thirteen spices, salt, sugar, miso, soy sauce, balsamic vinegar, Pixian watercress (or Sichuan pickled pepper and chopped pepper) ● Method: 65438. 2. blanch the screws with hot water, drop white wine to remove fishy smell, and drain for later use; 3. Make sauce-mix in a little soy sauce, soy sauce, a little balsamic vinegar, five-spice powder, sugar and salt for later use; 4. Slice onion, ginger and garlic. Put cooking oil in the pot, saute shallots, ginger and garlic, add red pepper and pepper to taste, and then add Pixian watercress and stir fry for a while. Add the main screw and stir-fry over high heat. When the fishy smell disappears, add the sauce and stew for a while. Then drain the water until the screw is just immersed, without adding a lid, and the fire forces the water out. 5. Add minced garlic and coriander before cooking and put them on a plate. ● Note: The amount of salt should be slightly more than usual, otherwise it will be difficult to taste. ● Features; Hemp, spicy, fragrant, fresh, snail meat is rich and rich. Two. Materials used

Small conch 800g

Fresh perilla leaves 10 tablets

Garlic 4 cloves

4 slices of ginger

1 leek

4 teaspoons of rice wine (20 ml)

2 tablespoons soy sauce and 2 tablespoons oil (30 ml)

They are 1 red pepper and 65438 green pepper.

Salt 1 teaspoon (5g)

Chicken soup 500 ml

working methods

1. Rinse conch with clear water, drain water, put it in a pot, add 400ml of chicken soup at room temperature and let it stand 1 day, so that snails can absorb the delicate flavor of chicken soup.

2. Slice the garlic. Ginger is cut into filaments. Wash shallots and cut into 4 cm long pieces. Wash red and green peppers and cut them into diamond-shaped pieces for later use.

3. Remove the tail tip of the snail with pliers to facilitate cooking.

4. Heat the oil in the pot with medium heat. When it's 50% hot (you can feel the heat rising when you put your palm on the wok), add garlic slices and shredded ginger and stir-fry until fragrant, then add snail, red pepper slices and green pepper slices and stir-fry for a while.

5. Put rice wine, soy sauce, salt, fresh perilla leaves and the remaining 100ml chicken soup in the pot, and simmer for about 10 minutes after the fire is boiled.

6. Finally, sprinkle in shallots and mix well.

skill

1. There may be more sediment in the conch. When resting with chicken soup at room temperature, you can add a little sesame oil to make snails pour out the sediment.

2. When cooking conch, it must be heated thoroughly, so that the fried snails made in this way are not only more tasty, but also more conducive to health.

3. You can also choose the snail unique to the south to cook this dish. Because it grows in a puddle in the mountains, there is less sediment in the snails and the taste is fresher.