Chinese Food
Spiced conus
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In Taizhou, I'm a stranger. I feel that many local products are barked by the local people. I'm also confused because of this. I always call it snail. But there are many people in the streets and lanes here. Usually there are many people in the hotel. I never heard that this screw has a bloodsucker. After the recipe came out, many people said that it has a bloodsucker. So I Baidu the snail Encyclopedia. Oncomelania is a kind of mollusk. It can be divided into male and female. Amphibious. It consists of two parts: shell and mollusk. The front part of the mollusk is head, neck, foot and mantle. The back part is internal organs. Those with longitudinal ribs on the surface are called rib shell Oncomelania. The shell is about 10 mm long and 4 mm wide. It lives in the area of lake or water network. Those with smooth shells are called smooth shell Oncomelania. They are slightly smaller than rib shell Oncomelania. The length and width are 6 mm respectively And 3 mm. Mostly in hilly areas. Oncomelania is the main intermediate host of Schistosoma. And what I'm cooking today is a kind of snail, which is mistaken for a snail
Cooking ingredients
Cooking Steps
Step1:Clean the cone and screw for standb
Step2:Ginger. Chopped garlic. Other weights for us
Step3:Sit in the pot, heat up the rapeseed oil, heat up the fresh rattan peppers, ginger, hot peppers, dry and stir fried. Stir fry the red oil with red oil and bean past
Step4:Give a Jin and a half of boiling water. Give the old soy sauce, white pepper, oyster sauce, spicy base material in turn. Cook for 10 minutes.
Step5:Add salt, chicken powder, sugar, cooking wine, cone screw in turn and cook for 5 minutes.
Step6:Stir fry the minced garlic and turn off the heat
Step7:Sheng pa
Step8:Finished product drawin
Step9:Detai
Step10:Detai
Step11:Detai
Step12:Detai
Cooking tips:It's better to soak it for half a day before eating it. It's suitable for drinking. There are skills in making delicious dishes.
