1. I use super large conch, which is about seven or eight taels. This kind of conch has more meat and tastes more delicious. Wash the conch, put in a pot under cold water, put green onions, ginger, garlic, cooking wine, and cook for 10 minutes after the water is boiled.
2. Take out the large conch, remove the sealed hard shell piece, tie the conch meat with chopsticks, and take it out. Remove the gall, I don’t like to eat conch yellow and other internal organs, and only retain the conch meat from the front section (that’s how heroic)
3. Slice the conch, wash the garlic stalks and cut into sections, shred the remaining ginger, mince garlic and millet. Put a small amount of vegetable oil in the pot and fry the garlic sprouts until they are full of life, so as to prevent the garlic sprouts from not being cooked during the process of frying the snails.
4. Heat up another pot, add a small amount of vegetable oil, add ginger, minced garlic, and millet to fragrant spicy, add conch slices and stir fry, add cooking wine to remove fishy smell and increase aroma. Add vinegar, steamed fish soy sauce, sugar, salt and oyster sauce in sequence according to personal taste. Then put in the broken garlic sprouts and stir fry. This step should be fast, preferably no more than three minutes, so as to prevent the conch meat from getting too old. Finally out!
Tips:1. The bitter gall of the conch must be removed, otherwise the meat of the conch will have a bitter taste.
2. Conch is cold, and ginger must be used to neutralize the coldness of conch during the production process. At the same time, friends with colds, spleen and stomach disorders are best to eat less.
