The method of mixing warm conch shells

Need ingredients

conch

500 grams

cucumber

2 pieces

garlic

3 petals

peanuts

60 grams

rice vinegar

15 grams

light soy sauce

8 grams

old vinegar

10 grams

salt

moderate amount

Homemade chili oil

5 grams

coriander

1 piece

scallion and ginger

a little

peanut oil

a little

Method steps

1. Put the purchased seashells into a basin first. I bought 3 pounds today and can't finish them all at once. You can cook them and put them in the freezer for immediate consumption.

3. Rinse the seashells clean and put them into the Wanmu intelligent lifting hot pot. Pour an appropriate amount of water into the pot and add scallions and ginger.

5. Cover the pot, press the hotpot button to bring it to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. Finally, turn off the heat and let it simmer for 5 minutes.

7. Take the cooked conch and cut it into pieces with a knife.

9. After peeling the garlic, use tools to mash it into garlic paste.

11. Pour rice vinegar and vinegar, soy sauce and chili oil into a bowl, mix well.

13. At this time, pour in the prepared seasoning.

15. The sour, spicy, delicious and warm mixed conch is ready, served with rice and wine, and delicious to the point of bursting.

Tips

Remember not to buy dead seashells, you must buy live ones. Eating dead ones can poison people

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