Crispy Snail Slices

Crispy Snail Slices

1. Wash the cucumber and cut into slices about two to three millimeters thick.

2. Pickle the cucumber with an appropriate amount of salt to get the moisture out. (It takes about 20-30 minutes. At this time, you can peel the conch.)

3. Rinse the pickled cucumbers with water to remove the salt, squeeze dry water, and dry them until they become wilted.

4. Peel the conch meat and wash the mucus.

5. Cut the conch into thin slices.

6. Boil water in the pot, blanch the conch in the pot and remove the cold boiling water and then remove the controlled water for later use. (When blanching the conch, put the conch in the pot for about 5 seconds. The conch can be slightly rolled up. Don't cook it for a long time. Because the time for blanching the conch is very short, I did not take the picture of the blanching.)

7. Cut red pepper into pepper rings and set aside

8. Heat oil in the pot to 60% heat, add the chopped green onion and pepper to fry the green onion oil. (Remove the fried shallots and peppercorns)

9. Turn the heat to high and stir-fry the cucumber a few times.

10. Add red pepper rings

11. Pour the conch slices and stir-fry quickly.

12. Add the right amount of salt and stir-fry quickly and evenly, then out of the pan.

Tips:

1. When frying the conch slices, you must fry them quickly. I usually stir fry for about 10 seconds. If the fry time is long, the conch slices will not chew like rubber bands.



2. The red pepper ring is put in to remove the smell, and at the same time to decorate the dishes. You can leave it alone if you don't eat it spicy. Add an appropriate amount of white pepper to remove the smell.



3. I rarely add too much seasoning to make seafood dishes. I basically don't put MSG chicken essence and the like. What I eat is the umami taste of the seafood itself, especially the taste of fresh seafood itself is very delicious. Just put a few peppers in the oiled pepper, too much pepper flavor will overwhelm the umami flavor of the conch