Name: Spicy Fried Ching Ming Conch
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some river snail; Some Cooking Wine; Some ginger; Some Dried chili; Some star anise; Some Bay leaf; Some pepper; 1 tablespoon Doubanjiang; Some Oyster sauce; Some Green Red Pepper; Some Perilla; 0.5 tablespoon salt; 0.5 tablespoon Sugar; Some Soy sauce

Spicy Fried Ching Ming Conch

by Rooftop canteen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

A story teaches you how to fry snails. The method is simple and the ingredients are indispensable.

Spicy Fried Ching Ming Conch

1. Put the snails in the pot, add a few drops of cooking wine, blanch for 5 minutes, blanch the water and remove the cold water again

2. Heat oil in a pot, add garlic, shredded ginger, dried chili, star anise, bay leaves, and pepper, sauté on low heat, add bean paste and fry to make red oil

3. Put the fried escargot in the pot and stir fry evenly

4. Pour a bottle of beer and stew

5. Half a tablespoon of salt, half a tablespoon of sugar, a little pepper, a circle of light soy sauce to taste, cover and simmer until the juice is dry