Ingredients: 8 fresh conch, onion 1 root, garlic 1 root, 3 millet peppers, ginger 1 root, 2 tablespoons soy sauce, 2 tablespoons cold soy sauce, salt, monosodium glutamate, chicken powder and sugar, peanut oil.

Wash the conch, put it in a pot, add water and cook for about five minutes. Take out the conch meat, wash the internal organs and cut it into thin slices.

Conch fillet

Shred onion and ginger, chop garlic into minced garlic, and dice millet pepper.

Put the conch meat into a pot, and add shredded onion, shredded ginger, garlic and millet pepper.

Add ingredients

Heat the oil in the pot to 80% heat and pour it on the shredded onion and ginger to stimulate the fragrance.

Pour hot oil

Add all seasonings, stir well and serve.

Finished product production

Tip: Which parts of conch can't be eaten?

Which parts of conch can't be eaten?

1, head

There are two things commonly known as conch brain in the head of conch, namely two grains of rice under the antenna. The substance secreted by conch brain can cause food poisoning. The incubation period of food poisoning caused by conch is short (1 ~ 2 hours), and the symptoms are nausea, vomiting and dizziness, so the conch head should be removed when cooking.

2. Bitter taste

In addition, when eating conch, attention should also be paid to removing purple or gray-green gall.

3. Tail

Although the excretion and reproduction of conch are generally completed at the front end, the tail is generally the liver, gonad and stomach of snail, which is harmless to eat, but it is generally not recommended to eat.