Cai pu Cai Shi
Salt, ginger slices, 2 leeks, 250g snail meat, 1 small bowl.
Practice steps
It is the meat picked by the snail in the picture, and the leek is cut into 2 cm long.
Stir-fry ginger slices in a frying pan.
Stir-fry snail meat,
Stir-fry leek, add some salt, stir-fry leek.
The pot is out.
Practice 2: Stir-fry conch head
Cai pu Cai Shi
Appropriate amount of dried Chili and conch meat
Practice steps
Slice the conch head and cook it in water for about five minutes.
Put the dried Chili and onion ginger into the oil pan.
Add conch head and add seasoning.
Stir-fry, add water, and collect juice over high fire.
Xiangdada!
Practice 3: Spicy fried conch meat
Cai pu Cai Shi
Ginger half a slice of monosodium glutamate, garlic 2 cloves of onion 1 strip of salt, green pepper 1 celery 1 strip of soy sauce, red pepper 4 conch meat, lobster sauce.
Practice steps
Thaw the bought conch meat in water and soak it in a little salt for ten minutes?
Changing water is mainly to remove the residue of conch meat and wash it several times to be on the safe side.
Cut large pieces of snail meat with a knife, boil it in boiling water for seven minutes and then pick it up?
Celery is boiled in water, too?
Prepare onion, ginger, garlic, celery, pepper and other ingredients?
Heat the oil in the pot, pour in the ingredients such as peppers and stir fry to taste?
Pour in snail meat and celery stalks, stir-fry over high heat for a few times.
Add soy sauce, cooking wine, soy sauce, seasoning and water for a while?
Add salt and monosodium glutamate before cooking?
Load the plate ~
Practice 4: Stir-fry conch
Cai pu Cai Shi
2 tablespoons soy sauce, 3 tablespoons oyster sauce, 5 pickled bamboo shoots, 100g conch, 500g.
Practice steps
Soak snails in salt water for ten minutes and wash them.
Stir-fry garlic, pepper and sour bamboo shoots in a hot pot for two minutes.
Add snails and stir fry. Cover the pot and stew for three minutes. After boiling, add seasoning and stir-fry until all snails are open. Then take off the pot.
Practice 5: Spicy Fried Conch
Cai pu Cai Shi
Ginger, garlic, pepper, Pixian bean paste, onion, oyster sauce, salt, star anise, chicken essence, soy sauce, sugar, pepper, pepper and conch.
Practice steps
Pour oil into the pot, simmer, add a handful of pepper, a handful of pepper, a handful of pepper and two star anises, and stir fry.
Then add onion slices, ginger slices and garlic slices and stir-fry until fragrant.
Add Pixian bean paste and stir-fry red oil!
Open the fire, pour in the washed conch and stir fry.
Pour in a spoonful of cooking wine, two spoonfuls of soy sauce and one spoonful of oyster sauce and stir fry! Then add water to overflow the conch and turn to medium heat.
Then add sugar, salt and chicken essence to taste.
Collect the soup and prepare for the pot.