1

Spicy conch

Ingredients:

1g of thin-skinned conch, appropriate amount of onion ginger, garlic and dried chili, a little pepper and salt, and a little soy sauce.

Practice:

1. Wash the conch and control the moisture;

2. The onion, ginger, garlic and dried chilli are processed into slices and segments respectively;

3. Heat the oil in the wok, add pepper and saute;

4. Add the processed onion, ginger and garlic and stir-fry them to give a fragrance;

5. immediately pour the conch with good water control into the pot and stir fry;

6. When the conch is evenly coated with oil, add a little soy sauce and continue to stir fry for about 2-3 minutes;

7. add a proper amount of water and then add a little salt after boiling;

8. Continue to stir-fry and cook for about 4-5 minutes. When the screw is opened and the meat sticks out of the shell, it can be easily peeled off and then the pot can be served.

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Feiyu No.7 seafood comes from the pure sea area of 37 degrees north latitude. Click the link to read the original text at the end of the article to snap up wild thin-skinned conch

2

salted conch

Ingredients:

5g conch, 5g sea salt, 1g pepper and 2 star anise.

Practice:

1. Soak the conch in salt water, spit out all the sand and drain the water;

2. spread the sea salt in a baking tray, add pepper and star anise, and heat in a microwave oven for 1 minute;

3. Take out the baked sea salt and bury the conch in the sea salt;

4. microwave for about 8 minutes.

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Seafood Gourmet

Flying Fish No.7

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Exquisite food needs high-end ingredients. Click on the link to read the original text at the end of the article to snap up top seafood

3

Sauced conch

Ingredients:

Conch, green pepper, cooking wine, chives, ginger, chicken essence, and so on.

Practice:

1. Wash the conch with a brush, soak it in cold water with a little sesame oil or salt for about 2 hours, and let it spit out the sediment in the intestine;

2. Shred green pepper, onion and ginger for later use;

3. Blanch the conch in boiling water and quickly pick it up for use;

4. put oil in the pan, stir-fry onion and ginger until the oil temperature is 5% hot, and then add your favorite sauce. After the sauce is stir-fried, you can pour less cooking wine in the process of stir-frying. When the cover of conch begins to open, add sugar and chicken essence to stir-fry, and add green pepper before taking out of the pan.

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4

Snail broth

Ingredients:

Conch, pork, yam and ginger.

Practice:

1. Rinse the snail meat with clear water and add 1 spoonful of salt;

2. Rub the surface of snail meat by hand to remove mucus from snail meat;

3. Clean the snail meat with water, and then cut the snail meat into small pieces;

4. Clean the lean pork and cut it into small pieces, and peel and cut the yam into pieces;

5. put 5 bowls of clear water in the soup pot, put the snail meat, lean meat, yam and ginger slices together, bring to a boil with high fire, and skim off the floating foam on the upper layer;

6. Turn to low heat and continue to cook for about 2 hours, and add 1 tsp of salt 5 minutes before turning off the fire.

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Fei

Fish

No.7

5

Oil-fried conch

Ingredients:

monosodium glutamate, garlic, vinegar, peanut oil, scallion, cooking wine, sugar, refined salt, auricularia auricula and conch.

Practice:

1. Shell the conch, rub the mucus with a little refined salt and vinegar, rinse it with clear water, cut it into thin slices with a knife and blanch it quickly;

2. Wash, cut and blanch the agaric. Peel and wash the onion and garlic, cut the onion into small pieces and cut the garlic into pieces. Mix clear water, refined salt, monosodium glutamate, white sugar and wet starch into a flavor juice for later use;

3. Pour peanut oil into the wok, and when it is heated to 6-7℃, quickly oil the conch meat, and quickly remove it to control the oil;

4. Heat the wok with oil, stir-fry the wok with onion and garlic slices, add vinegar and cooking wine, add conch meat and flavor juice, stir-fry quickly, and then take out the wok and plate.