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Spicy and flavorful, a home-cooked dish full of oceanic qualities. Starting from the bottom, you can suck in the sweet and tangy conch juice, and then suck out the conch meat from the top, which is very spicy. The conch is really fresh!Ingredients
Nailed conch 2.5 pounds
Ginger 3 slices
Scallion 2
Ginger grain moderate
Garlic 5 cloves
Small onion 3
Red chili pepper 1
Small rice pepper 1 strip
Dry chili pepper moderate
Spicy red bean paste 1 spoon
Oyster sauce 1 tbsp
Sugar a little
Salt a little
Wine moderate
Spicy stir-fried conch steps
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Steps 1
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Nail snails clean, let the businessman to help cut open the bottom of the snail. Chop ginger, onion and garlic and set aside.
Step 2
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Water boils, pour in the conch, put in the ginger, add a little wine to deodorize, cook for 3 minutes.
Step 3
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Strain and set aside.
Step 4
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Pour ginger, garlic, millet peppers and dried chili peppers into the frying pan and pop them.
Step 5
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Pour in a spoonful of red bean paste and stir fry.
Step 6
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Pour in the nail snails and continue to stir-fry over high heat for about 2 minutes.
Step 7
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Season to taste, add a tablespoon of oyster sauce, a pinch of salt and sugar, pour in a moderate amount of cooking wine, and stir-fry well.
Step 8
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Add about half of the water soaked snails.
Step 9
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Add the small onion and red pepper, bring the water to a boil, cover, and simmer over medium-low heat for 3 minutes.
Step 10
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Pour in the scallions, a little of the gravy, and stir-fry over high heat until reduced.
Step 11
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Served on a plate, spicy stir-fried conch. The conch is so delicious.