Spicy Conch

Spicy Conch

1. The snail cut off the tip and put it in clear water overnight to spit out the sand

2. Mince green onion, ginger and garlic, dice onion, and cut fresh pepper into small pieces

3. Put vegetable oil, heat up, add onion, ginger, garlic, chopped onion, chili, and stir-fry with appropriate amount of spicy beef sauce

4. Add the snails and lions after sautéing the ingredients for about half a minute, add rice wine and water (just after submerging the snails and lions), and skim the foam after the water is boiled.

5. Cook until the lid of the snails is off. When the water is fast-drying, add a small amount of salt, chicken essence, monosodium glutamate, pepper, and put it in a pot.

6. Just sprinkle with chopped green onion

Tips:

The snails that you bought back must be raised in clean water to spit up all the mud and sand! The snails can’t be cooked for too long, otherwise they won’t come out