The method of mixing fresh and fragrant snail meat

Need ingredients

conch

600 grams

scallion

a

red chili pepper

one

Green pepper

one

garlic

moderate amount

light soy sauce

Two spoons

oyster sauce

Half a spoon

rice vinegar

a spoonful

coriander

a

salt

a little

sesame oil

a little

cooking wine

a little

Method steps

1. Prepare ingredients: 600g conch, one green and one red chili, garlic and scallions, etc.

3. Cut the chili into thin strips and set aside.

5. Slice garlic for later use.

7. Blanch the shredded chili peppers in boiling water.

9. Put shredded chili, garlic, and scallions in a bowl and add two spoons of soy sauce.

11. Add a little more rice vinegar and sesame oil and mix well.

13. The white area below the top of the conch is the conch's brain, which can cause dizziness if eaten. It needs to be removed. Our family doesn't feel anything after eating, so sometimes it's okay not to go.

15. Add salt to a bowl and mix well. Cut cilantro into small pieces, garnish and mix well.

Tips

Boil this large conch in boiling water for five to six minutes.

Adding ginger slices during cooking can dispel the chill.

3. If the snail's brain feels dizzy after eating, it must be removed.

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