Cooking Steps

1. 

   Step1:Prepare the material - put the small conch in the basin and shake for 2 minutes. Let the mud in the conch shake out. Wash the small conch. Dice onion, ginger and onion. Pixian bean paste and soybean paste 1-1. Increase or decrease according to the number of small snails.

2. 

   Step2:Pour some peanut oil into the pot. Heat the oil and pour in the onion, ginger and onion powder to stir fry. Then pour in Pixian bean paste and soybean paste. Stir quickly (to prevent the paste pot) to continue to explode the sauce.

3. 

   Step3:Pour in the small Xiangluo and stir fry. A little cooking wine. Stir fry quickly. If it's sticky, pour in a little water. Stir fry for about 8 minutes and turn off the heat. (the sauce is salty. No salt is needed

4. 

   Step4:Get out of the pot. Put in the pan