Accessories: appropriate amount of oil, salt 1 teaspoon, sugar 0.5 teaspoon, extremely fresh essence 1 teaspoon, oyster sauce 1 teaspoon, raw flour 1 teaspoon, a little sesame oil, cooking wine 1 teaspoon and onion 15g.

Steps:

1. After the conch is blanched, take out the snail meat and wash it for later use.

2. Clean the side dishes and change the knives for later use.

3. From the oil pan, put the peas into the frying pan.

4. Add red pepper and coriander, stir-fry until it is broken, and serve for later use.

5. From the oil pan, put the peas into the frying pan.

6. Add red pepper and coriander, stir-fry until broken, and serve for later use.

7. Continue to fry onions and ginger.

8. Pour in snail meat.

9. Dip the cooking wine along the side of the pot to remove the fishy smell and increase the fragrance.

10, pour the side dishes into the pot.

1 1, and then pour the bowl of juice into the pot.

12, put onions.

13, stir-fry evenly over high fire, and serve.