Chinese Food
Conch in oil
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Cooking ingredients
Cooking Steps
Step1:Add ginger slices and cooking wine to the pot and boil for 48 minute
Step2:Take out the conch and soak it in ice water for 34 minutes. Use a knife to pick out the conch meat. Remove the yellow and green belly intestines. Cut thin slices
Step3:Spread the sliced snails evenly on the plate. Cover it with shredded onion and ginger. Pour the sauce on the snails with soy sauce, oyster sauce, sugar and high soup
Step4:Heat the scallion oil. Pour it on the shredded scallion and ginger.
Cooking tips:1. You can choose any kind of conch, but the premise must be the living conch. Boiling the conch and adding some cooking wine and ginger can remove the fishy smell; 2. The conch can adjust the boiling time according to its size. Pull out the conch with a little force. The cooked conch will become old for a long time. The taste is not good. Soak it in ice water. It can keep the crispy taste of the conch; 3. There is no ready-made onion oil. Cut a little onion in hot oil Fried yellow and crispy, you can get scallion oil; 4. Oyster oil and raw soy sauce are salty. Pay attention to the dosage to avoid over salty; 5. There is no high soup. You can use less water to replace the second; 6. Because of the cold nature of snails, you should avoid eating during the cold period. There are skills in making delicious dishes.
