To make this sauce-fried conch, you must first soak the big conch to perfection, and then fry the shredded chicken with sauce. Because the snail shell is thick, it is not easy to perfect the sauce explosion immediately, and it is not easy to master the maturity. In this dish, in addition to the dried peppers often used in soy sauce explosions, I also added a little fresh green pepper to add a little sweetness. Fresh green pepper is the whole food with the most vitamin C content, which should be a supplement to the lack of vitamin content in this dish. Remember to put cold water in the pot when you cook a big conch. Soak 1min after boiling, and it is almost cooked.
Try not to eat the big conch meat in these positions. It's delicious, but remember when eating conch, try not to eat these positions: 1, the brain of big conch. It is located in the microprotrusion at the top and middle third of the head, and it is easy to be squeezed after being cut with a wooden sign. The brain of the big conch will metabolize the endotoxin of the big conch, and eating too much will easily cause discomfort on the top of the head. 2. The yellow tail of the big conch. These parts have great objections, and some say it is the yellow of the big conch, which is particularly delicious; Some people say that it is the excretory system of the big conch, which is very dirty. These parts are high in carbohydrates, so try not to eat them. 3. The gall of the big conch. These parts are bitter and will affect the taste. You'd better take it off before taking it.
The processing technology of sauce-fried conch is 1. Buy fresh conch 1000g, put it in a relatively large basin, pour cold water that is not too big for conch, add salt 10g, let conch spit sand for several hours, and spit out the soil.
2. Pick up the big conch, clean the dead skin of the snail shell and spiral lamp with a soft toothbrush, and wash it with warm water several times.
3, 5 grams of dried red pepper, soaked in water 15 minutes, cut into dried red pepper segments. In the process of stir-frying, the dried red pepper treated in this way is not easy to be fried black, and this method is super easy to use. 1 fresh green pepper (about 100g), after washing, cut off the pedicel of capsicum annuum, cut it into two longitudinal sections, cut off the shredded capsicum, and punch it with a flower knife to make small water chestnut slices. 10g chopped green onion, 10g thin ginger slices the size of fingernails, 10g mashed garlic.
4. Put the washed conch into a wok, pour the cold water of the conch that has never been used, put Dongru 15g, ginger slices 10g, and add rice wine 15g. After braising, soak in water 1min, and quickly pick up the big conch. Remember to put cold water in the big conch, otherwise the yellow tail of the big conch is very easy to break in the conch shell and cannot be taken out.
5. Pour 30 grams of cooking oil into the pot. When the temperature is 40% hot, add ginger slices, garlic paste, onion segments and dried Chili segments and stir-fry until fragrant. Add 30g soy sauce, simmer for a long time, and the sauce will taste. Be sure to fry the soy sauce until it is fragrant and thorough. Add 15g soy sauce and stir fry again. Put the big conch with water in, cook 15g rice wine, and stir fry quickly. Pour 50 grams of cold water into it, and it is popular again. Heat the pot, add fresh green pepper slices, add 3g of white sugar, chicken essence or chicken essence powder 1 g (optional), and mix to taste; Add 2 grams of soy sauce; Cook again and stir well.
6, armistice, put the fried sauce-fried conch into a shallow dish and enjoy it while it is hot. You must try this dish in summer, and the chef will enjoy the traditional sauce-fried conch of Anhui cuisine, so that customers can have noodles to eat.