2 meat whelks

A little celery

A little carrot

How to do it:

1. Slice the whelk meat into thick slices and set aside.

2. Slice celery into small pieces.

3. Carrot slices.

4. Gravy powder juice with salt live well prepared.

5. celery and carrots in boiling water, boil, pick up and then rinse with cold water, drain and spare.

6. Start a frying pan to see the heat, pour a little oil, smoke and quickly pour into the snail meat stir fry, see the color can be removed from the pot.

7. Another frying pan will be thickened juice, pour, spatula stir fry see thickened imported celery and carrots and snail meat, stir fry evenly.

8. People who like chili can add.

Tips:

1. snail meat must be cut not too thick not too thin, about 4 or 5 mm thick.

2. Fried conch meat hand and foot must be fast, too long, the conch meat will be old off the rubber band like, too little time for fear of undercooked, I generally see the conch meat change color, loaded up, later estimated less than a minute.

Raw materials: snail meat, dried chili peppers, sweet peas, sweet corn kernels, diced carrots, Lee Kum Kee garlic chili sauce

Practice:

1, buy back the shells of the snail meat, it is best to consume as soon as possible.

2. Repeatedly clean the snail meat, drain and set aside.

3, the dried chili pepper cut into small pieces, and the ingredients are ready.

4, the pot into the appropriate amount of oil, low heat into the dry chili sautéed.

5, add 2 less Lee Kum Kee garlic chili sauce, stir fry red oil.

6, put in the conch meat, high heat and quickly stir fry, add sweet peas, sweet corn kernels carrots diced. Drizzle with soy sauce, cooking wine, vinegar and a little sugar and stir-fry evenly, then