Sauced conch
1. Wash the small conch, brush off the impurities on the conch shell with a brush, soak it in light salt water for 20 minutes, then take it out, and then wash it again with clear water to control the water for later use.
2.2 shallots, peeled and washed, tied into onion knots, and set aside? Wash ginger, pat it loose and cut it into large pieces. Take 6 spare pieces of garlic, peel and slice. Wash the dried peppers, dry them with kitchen paper, and break them into 2 sections for later use.
3. Add a little oil to the pot, heat it slightly, add onion, ginger slices, garlic slices, prickly ash granules and dried Chili peppers, stir-fry until the shell of the snail changes color, then add soy sauce and a little sugar, add 2 bowls of clear water, bring it to a boil over high fire, turn to low heat until the soup is thick, stir-fry evenly, and take off the pot.
Sauced conch
1. Put the conch into clean water to spit out the sediment, wash off the shell, then steam it in a steamer, take it out and take a bath for later use.
2. Ignition in the pot, add water, add sauce, monosodium glutamate, soy sauce, white sugar, chicken powder, pepper and white wine to boil, then turn off the fire and let it cool.
3. Put the cooked conch into the cold sauce, marinate it for about 2 hours, take it out, pour some raw juice on it, and serve.
Spicy conch meat
1. Wash snail meat; Wash coriander and cut into powder; Wash and shred ginger;
2. Heat oil in a pan, saute ginger and dried peppers, add snail meat and stir-fry until cooked, then add soy sauce, cooking wine, sugar and salt, and finally add coriander and mix well.
In the above article, we introduced a common ingredient, that is, big conch. As we know, the big conch is not only delicious, but also nutritious. Eating conch regularly is good for our health. The above gives us a detailed introduction to the common practices of big conch.