1. Smash the live conch to get the meat and wash it
2. There is a blue line on the snail meat, which is bitter and needs to be removed. Slice the snail meat, the thinner the better
3. Hang pepper cut into rhombus segments
4. Be sure to stir-fry quickly. Heat the oil and remove the peppercorns, then add the green onions and ginger until fragrant, stir fry the Xiahang peppers until half-cooked, and then add the snail meat, soy sauce, cooking wine, pepper, salt, MSG, sesame oil, and serve. , The speculation process did not have time to take pictures.
Tips:The conch must be alive; the soy sauce should be reduced or kept; the conch yellow can be fried in oil before the onion and ginger; the snail meat must be fried quickly, and the seasoning must be prepared. If the seasoning slows down, the snail meat may be old.
