Name: Stir-fried Shi Mo with Purple Whisker
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Stone Conch; 15g Perilla; 2g salt; 4g Fuel consumption; 5g Soy sauce; Gram Sugar; 3g Corn flour; Some oil; 3 cloves garlic; 2 pcs Chaotian Pepper

Stir-fried Shi Mo with Purple Whisker

by Autumn is a fairy tale

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In the past, it was indispensable to order this dish for supper at food stalls. It was so fragrant and spicy that I couldn't stop eating.

Stir-fried Shi Mo with Purple Whisker

1. The bought stone snails are raised for one day. Before raising, wipe off the impurities outside the shells and cut off the tails. The snails will spit out a lot of small seeds inside.

2. Bring a pot of water to raise and wash the cleaned stone snails, and the water is cooked,

3. This step can remove the muddy smell of the stone snails and also make the snails cleaner

4. Rinse in cold water, drain the water, and then pass the water out of the water and then the stone snails in the cold river, the meat will become crunchy and chewy.

5. fish out

6. Wash the basil leaves, shred the chili, and mince the garlic. Take a small bowl and pour in the oil, light soy sauce, cornstarch, and sugar to make the sauce