Spicy Fried Flower Conch

Name: Spicy Fried Flower Conch
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flower snail; 2 tablespoons Vegetable oil; Some Green onion ginger garlic; 1/2 a spoon salt; a little White pepper; 2 tablespoons Chopped chili; 2 tablespoons beer

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Friends who have traveled to Vietnam are probably impressed by the snacks there, especially the "one roll, one powder, one snail, one soup". One roll is Vietnamese spring roll, one noodle refers to beef soup noodles, one soup is Vietnamese hot and sour soup, and the "one snail" refers to flower snail. In Vietnam, it is steamed with lemongrass, fried in butter, or grilled with salt and pepper. It is practical to use our Chinese style beer stir-fry, which is also spicy and tender, very delicious.

This kind of snail is also found in the coastal areas of Fujian, Guangdong, Guangdong and Hainan provinces, and it is also called Dongfeng snail. It is large in size, fast in growth, inexpensive, delicious in meat, and rich in nutrition. It is loved by people in Southeast Asian countries. It is also popular in China recently. It is also great for supper.

Ingredients

400g Flower Snail
2 tablespoons Vegetable Oil
Some Green Onion Ginger Garlic
1/2 a spoon Salt
a little White Pepper
2 tablespoons Chopped Chili
2 tablespoons Beer

Spicy Fried Flower Conch

1. Washing the snails: I use frozen snails. After thawing the snails in cold water, rub the snails in the water with both hands. After repeated several times, many impurities will appear on the water. At this time, remove the snails from the basin by hand, put them in another basin, and continue to add water to scrub. There will be some fine mud and mucus on the head of the flower snail, so that it can be cleaned. Rinsing is not acceptable.