Raw materials:

Shiang conch meat (500 grams), asparagus slices (75 grams), mushroom slices (4 slices), scallion (45 grams), yellow wine (75 grams), salt (a little), diamond powder (a little), broth (a little)

Steps:

One, the shells of the fragrant conch cracked open, take out the meat, remove the end, with a little salt rubbed a little bit, to remove all the mucus from the meat of the conch. Then wash with water, and then sliced into thin slices, the thinner the better, otherwise fried not tender. Second, open the fire hot lard (30 grams), pot, will ring

snail piece put down a pull, pour out, filter the oil. Third, in the pot with a little lard hot, will be onion, asparagus slices, mushroom slices together into the slightly fried, and then add salt, wine, diamond powder, broth thickening, and then pull the conch slices poured, together with a few quickly fried that is good. [6]

Abalone juice fried snail

Raw materials: ring snail, onion, ginger and garlic, dried chili peppers, peppercorns, dashi, cumin, abalone juice, white wine, soy sauce, sugar, chicken essence [7]

Operation: 1, the pan put the oil sautéed onion, ginger and garlic into the dried chili peppercorns, peppercorns, dashi, cumin stir-fried aroma

2, into the snail cut, pour abalone juice cooking into the wine! Stir fry add a little soy sauce, sugar, chicken seasoning add a little water on high heat to cover the lid on high heat juice can be [