Spicy Wine Boiled Flower Conch

Name: Spicy Wine Boiled Flower Conch
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flower snail; 4g salt; 1 small piece ginger; 5 cloves garlic; 2 pcs star anise; 1 piece Cinnamon; 1/2 a spoon Soy sauce; 2 pcs Red pepper; 1 Shallots; 1 tablespoon Fish sauce; a little pepper; 1 tablespoon Rice wine; 1 tablespoon White wine; 5g Vinegar

by Shan Ma Apple

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

On June 1st, I took the children out for dinner. I ate the snails that I haven’t eaten for a long time. Many people didn’t eat enough, but the glutton who wanted to eat the snails was hooked up. So I went to the market on the weekend and bought some I made it at home and enjoyed it.

Spicy Wine Boiled Flower Conch

1. For fresh flower snails, clean the shell with a small brush, soak in salt water for 20 minutes, then drain the water for later use; mince ginger and garlic, cut red pepper into small circles, and combine the sweet wine juice and white wine in a ratio of 2:1 Wine sauce; heat oil in a pot, saute minced ginger, minced garlic, and half of the red pepper rings over low heat until fragrant

2. Add a small bowl of water, add star anise and cinnamon to a boil, simmer for ten minutes; add wine sauce, fish sauce, vinegar and the remaining red pepper rings to boil, then add the snails and cook for four or five minutes. Yes, add salt, light soy sauce, pepper to taste, sprinkle with chopped green onion before serving