Detailed steps of frying conch slices

1. Fresh conch meat is washed with silt, sliced into pieces, placed in a basin, mixed with cooking wine and ginger slices, pickled, and added with pine meat powder and starch.

2. Wash carrots and cut them into pieces; Fresh mushrooms are pedicled, cut into pieces, blanched in water, and taken out of the pot; Dice garlic and ginger respectively; Cut the scallion into sections;

3. Add salt monosodium glutamate, cooking wine, soy sauce, vinegar, sugar and wet starch into the bowl to make a flavored juice;

4. Put the pot on fire, add vegetable oil to heat it up, add conch meat slices, slip them, soak them in oil, and take them out;

5. Leave a little bottom oil in the pot, heat it to 50%, add ginger, garlic, scallion and carrot slices to stir fry until fragrant, add chilli sauce (Chili sauce) to stir fry slightly, add mushroom slices and conch slices to stir fry until cooked, push the cooked rehmannia juice evenly, add vegetable oil to remove the tail oil, and take the pan and plate.

Tips for frying conch slices

Food phase grams:

Conch: snail meat should not be taken with Chinese medicine gecko and western medicine oxytetracycline; Not suitable for eating with beef, mutton, broad beans, pork, clams, noodles, corn, wax gourd, cantaloupe, fungus and sugar; Don't drink ice water when eating snails, otherwise it will lead to diarrhea.