Chinese Food
Stir fried sliced snails in soup
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Conch is rich in protein and amino acid. It can be crispy, tender and delicious when cooked in Shandong cuisine.
Cooking ingredients
Cooking Steps
Step1:Conch uses a hammer to break open the meat.
Step2:Cut off the gastrointestinal tract. Clean and wash it carefully.
Step3:It's made of blades. The chopping board must be dry. When slicing, wipe off the water on the board in time. Because the conch meat has mucus. It's very slippery. A little dry chopping board will be better.
Step4:Put the slices into hot water and scald them. It's not flying water . Flying water is water to boil. The hot water here must not boil. So the spiral pieces will grow old. Blanch it and bring it out half cooked. Rinse off the floating end. Drain.
Step5:Cut the scallion and ginger. Lettuce peeled and sliced. Also blanched.
Step6:Use a large soup bowl. Take the lettuce slices as the base. Put the spiral slices on the top.
Step7:A little oil. Stir it with scallion and ginger.
Step8:Add chicken soup. Use water + chicken juice without chicken soup. Add a little salt. Rice wine. The fire is boiling.
Step9:The boiling soup is poured into the bowl with lettuce slices. The slices are hot and not old. Drizzle with pepper oil. Sprinkle with white pepper to remove the smell and improve the taste.
Step10:Conch slices are fresh and refreshing. Lettuce is green and beautiful. It's really delicious.
Cooking tips:When the conch slices are hot, the water must not boil. Pay attention to less oil and salt. The soup should be light. There are skills in making delicious dishes.
