prepare
(1) Clean the conch meat, gouge out the cross knife, rub out the mucus with refined salt and vinegar, rinse it with clean water, cut it into 2 cm square pieces, put it in a boiling water pot, take it out and drain it. Cut the winter bamboo shoots into thin slices for later use.
(2) Put the raw oil into the wok, and when the fire is 80% hot, quickly remove the oily conch meat and drain the oil.
(3) Stir-fry the remaining oil in the pot with 40% onion, ginger and garlic, add Shao wine, winter bamboo shoots and fungus, add clear soup, soy sauce, white sugar, refined salt and conch, move to low fire for 2 minutes, thicken the wet starch, pour sesame oil on it, and plate.
A little cooking oil, onion, ginger, garlic, pepper, star anise, cinnamon and 2 teaspoons of cooking wine according to your own taste.
2 teaspoons of white sugar and hot sauce can be added according to your own preferences, which can be more or less.
1. Before washing snails, drop/kloc-0 to 2 drops of oil in water, and then rest for half a day to a day, which will spit out the dirty things in snails and small snails.
2. Fry the tail tip of the snail with pliers or scissors, and then rinse it with clear water for many times until the water becomes clear.
3. Chop onion, ginger and garlic. Put oil in the pot. When the oil is hot, add onion, ginger, pepper and aniseed and stir-fry until fragrant.
4. Add Chili sauce (add more and less according to personal preference) or add dried Chili, which is more fragrant.
5. Pour in the screws and stir fry. Pour in seasoning and add a little water. Cover the pot and stew for 3 minutes, then cook the cooking wine and remove the fishy smell.
6. Add a little sugar, a little salt and pepper to taste, collect the juice and color it, put it on a plate and sprinkle with shallots.
1. Go home and wash and drain the tail-cut snails. Onion, garlic, ginger and pepper are ready.
2. Slice the ginger and garlic, cut the onion into sections, and cut the rest into chopped green onion.
3. Sit in a pot of hot oil with ginger slices and peppers in it. Add onion and garlic. Stir-fry garlic snails in the pan.
4. Stir the snail evenly (about 1 minute, almost), pour in the yellow wine, cover it, and let the yellow wine smell. Stir-fry evenly again (also about 1 min), put a small bowl of water, bring to a boil, turn to low heat, and cover for 2-3 minutes.
5. When you open the lid, you can see that a screw cover plate has fallen out and the screw is cooked. You can try it, too. Turn to high heat, add a little sugar and chopped green onion, stir-fry until the juice is basically dry.
Wash conch and spit sand with light salt water 1 day. Let the water boil. Pick out the snail meat with a toothpick and grab it with salt a few times.
Wash and chop onions, ginger and garlic in Washington state.
Mix salt, sugar, cooking wine, pepper, soy sauce, soy sauce, vinegar, starch and water to make sauce.
Heat oil in a pan, add ginger, garlic and pepper and stir-fry until fragrant. Put down the conch meat and fry it quickly.
Add the sauce and cook for 3 minutes. When the juice thickens, add the onion.