Spicy Fried Flower Conch
by An Xiaobai's painting residue
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare the ingredients. Flower snails 500g. 1 green hang pepper, 2 red hang peppers, six or seven cloves of garlic, half a green onion, three slices of ginger, and one half less onion. Six or seven dried red peppers.
2. Wash the fragrant snails, soak for 2 to 3 hours, add a spoonful of salt water, and remove them before blanching.
3. Green and red peppers, green onions, cut into sections. Slice garlic, shred ginger, and shred onion. Wash the dried red pepper with water, dry it with paper (not easy to paste), and cut into small pieces. Set aside with pepper, pepper, star anise and bay leaves.
4. Boil the water and blanch the snails. Remove the controlled dry water and set aside.
5. Heat the pan, put the oil, add the pepper and star anise when it's hot for 8 minutes, fry the flavor and remove it and throw it away.
6. Pour in green onion, ginger and garlic, stir fry evenly, add dried red pepper.
7. Stir-fry evenly, add a spoonful of Pixian bean paste, continue to fry, add snail fragrant leaves.
8. Add cooking wine to consume oil, a small bowl of water, and a little sugar. Pour in green red pepper and onion. Taste the soup and add a little salt if it is weak.
9. Stir-fry until the onions are soft, add chicken essence and sesame oil and stir-fry for a few more times.
