Chinese Food
Stir fried conch with red Perilla
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Shankeng snail, which grows in the flowing stream of the mountain stream, is different from the snail we usually eat. It basically has no earthy smell. Moreover, its meat is more tender and crisper. Stir fry with Perilla. Combine with the unique fragrance of Perilla. Let people praise. At the Spring Festival party, I'd like to have a stir fried conch with Perilla and drink wine. Isn't that a good dish to serve at the new year's table? -
Cooking ingredients
Cooking Steps
Step1:Buy back the pit snail with water for a few hours.
Step2:Cut the tail with scissors. It's easy to suck out the snail meat when eating. It's more delicious.
Step3:Pour the cut conch into the small basin, cover it with another small basin and take it with both hands. Shake it hard for a few times, so that the conch and mud in the conch can shake out.
Step4:Clean the fresh perilla and control the moisture.
Step5:Clean the green peppers and cut them into circles for standby. Cut the Perilla into small pieces for standby.
Step6:Cut the ginger and garlic separately.
Step7:Anise. Chopped ginger. Mixed with ginger and garlic.
Step8:Mix the starch, soy sauce and salt to make sauce.
Step9:Heat the oil in the pot. Stir the ginger, garlic, star anise and ginger into the pot to make the flavor. Stir in the conch and stir evenly.
Step10:Stir fry the green pepper evenly.
Step11:Pour in the sauce and stir well.
Step12:Pour in a bowl of mountain spring water (no water can be used instead). Cover the pot. Boil it over high heat. Turn to medium low heat and cook for about 5 minutes. Leave a little sauce. It can be used to mix rice. It's super.
Step13:With a beer bar.
Cooking tips:There are skills in making delicious dishes.
