1. The snails are bought without cutting their tails, and the water is changed several times during two or three days of rearing in clean water. When preparing to cook, use clean water to scrub the mucus.
2. Conch cold water pot, after boiling the water to boil, go to Momo
3. After the water is boiled for two minutes, take out the cold water, wash it a few times, cool down and remove the mucus
4. Pick out the snail meat with a toothpick
5. Heat the pan with cold oil, add almost two spoons of oil, add the ingredients except basil and shacha sauce, stir fry until fragrant
6. Stir fry the aroma, add the snail meat and stir-fry until the snail meat is even with the ingredients. Add basil and shacha sauce and stir for a few times before serving.
Tips:The snails contain mucus, so remember to clean them. You can buy them in advance and keep them for two or three days and remember to change the water. The fishy smell of the snails needs to be concealed by the aroma of the ingredients. The fried snails and shellfish in Chaoshan are indispensable to use basil gold in exchange for the flavor and fragrance.
