1. After cleaning and spitting the fresh conch, the water is removed
2. Scallion, ginger, garlic and dried chili are processed into slices and segments separately
3. Heat the oil in the wok, add the peppercorns and sauté
4. Put the prepared green onion, ginger and garlic into the stir fry for a fragrance
5. Immediately pour the water-controlled conch into the pot and stir fry
6. When the small conch is evenly coated with fat, add a little light soy sauce and continue to fry for about 2-3 minutes.
7. Add appropriate amount of water
8. Add a little salt after boiling
9. Continue to stir fry and cook for about 4-5 minutes, and see that the snails are opened and the meat protrudes out of the shell, which can be easily peeled off and ready
10. Finished product
Tips:1. Even if the meat of the fresh snail is exposed, the surface will be twisted, and the small tip will retract with a light touch. If the snail meat sticks out of the shell, reveals a small tip, and does not move, it means that the snail is dead and cannot be eaten.
2. See the screw mouth open the snail meat to protrude out of the shell, it can be easily peeled off, indicating that it can be out of the pot when it is cooked
3. When eating, use a toothpick to pick it with one hand and rotate it with the other hand, and the snail meat will be easily and completely peeled off. Don't pull it hard, the broken part inside is very delicious.
4. The amount of auxiliary seasonings for making home-cooked dishes does not need to be accurate to grams as long as they are added according to their usual eating habits, so the amount given is appropriate or a little.
