250 ??grams of fresh conch meat, 25 grams of fungus, 20 grams of clean winter bamboo shoots, 8 grams each of onion and ginger, 2 grams of garlic, 16 grams of Shaoxing wine, 8 grams of soy sauce, 25 grams of sugar, 3 grams of refined salt, 80 grams of raw oil and 20 grams of sesame oil.

Preparation method

(1) Clean the conch meat, use a cross-shaped knife to remove the mucus, rinse with water, and cut into 2 cm square pieces. Put it into a pot of boiling water for a while, remove and drain the water. Cut winter bamboo shoots into thin slices and set aside.

(2) Put the oil in the wok, and when it is 80% hot, add the conch meat to the oil, quickly remove it and drain the oil.

(3) Leave the remaining oil in the pot, heat it to 40% over medium heat, lightly sauté the onion, ginger and garlic, add Shaoxing wine, add the winter bamboo shoot slices and fungus and stir-fry briefly, add clear soup, soy sauce and white sugar , refined salt, and conch, move to low heat and cook for 2 minutes, thicken with wet starch, drizzle with sesame oil, and serve in a plate.

A little cooking oil, an appropriate amount of onion, ginger and garlic, an appropriate amount of pepper, star anise, bay leaves and cinnamon, pepper according to your own taste, 2 tsp of cooking wine,

2 tsp of white sugar, add chili sauce according to your preference. It can be more or less or not added

1. Before cleaning the snails, add 1 to 2 drops of oil in the water, and then let it sit for half a day to a day. The dirt in the snails and the small snails will be removed.

2. Use pliers or scissors to fry off the tail tip at the back, then rinse with water several times until the water becomes very clear

3. Chop onion, ginger and garlic into mince. Put oil in the pot, when the oil is hot, add onion, ginger, pepper, aniseed and stir-fry until fragrant.

4. Add chili sauce (add more, less, or none according to personal preference) or add dried chili to make it more fragrant.

5. Pour in the screws and stir-fry. Pour in the seasoning and add a little water. Cover and simmer for 3 minutes. Add cooking wine and remove the odor. Open the lid and remove the odor

6. Open the lid and add a little sugar, a little salt and pepper to taste. Turn up the heat to reduce the color of the juice. Put it on a plate and sprinkle Chives on top

1. Take the snails with tails cut off, rinse them at home, and drain them. Onions, garlic, ginger, and peppers are ready.

2. Slice the ginger and garlic, cut the green onions into sections, and chop the rest into finely chopped green onions.

3. Heat oil in a pan, add ginger slices and chili pepper segments to the pan. Add scallions and garlic. When the garlic smells fragrant, add the snails to the pan and stir-fry.

4. Stir-fry the snails evenly (for about 1 minute, almost). Pour in the rice wine, cover, and add light soy sauce and dark soy sauce when the rice wine aroma comes out. Stir fry evenly again (also about 1 minute), put in a small bowl of water, bring to a boil, then turn to low heat and simmer covered for 2-3 minutes.

5. When you open the lid and see the snail cover falling out, the snails are ready. (You can also taste it) Turn to high heat, add a little sugar and chopped green onion, and stir-fry until the juice is almost dry.

Wash the conch and put it in salt water for 1 day. Blanch it in boiling water. Use a toothpick to pick out the conch meat, pick it up a few times with salt, and

wash it. Green onions, Wash and chop ginger and garlic.

Use salt, sugar, cooking wine, pepper, fresh soy sauce, dark soy sauce, vinegar, starch, and water to make a sauce.

Heat the oil in the pot, add ginger, garlic and chili and sauté until fragrant. Put down the conch meat and stir-fry quickly.

Add in the sauce and cook for 3 minutes. When the sauce thickens, add the green onions.