Stir fried conch

Stir fried conch

Introduction:

"Nail shell is thin, big meat, delicious, rich in iodine and selenium. Pregnant women and the elderly eat it well. Steamed or fried is delicious. It's a good choice to fry a plate with a bottle of beer at home in summer."

Production steps:

Step 1: rinse the nail snail several times in clean water and take it out for standby.

Step 2: heat the oil in the pan and pour in the nail snail.

Step 3: stir fry until each snail opens its mouth.

Step 4: pour out and drain.

Step 5: put oil in the pot, add shredded ginger, garlic and rice, and saute until fragrant.

Step 6: pour in the dried nail snail.

Step 7: add a spoonful of salt.

Step 8: add some soy sauce.

Step 9: add some oyster sauce.

Step 10: add green pepper and stir fry evenly.

Materials required:

Nail snail: 400g

Green pepper section: 1

Salt: 1 teaspoon

Soy sauce: moderate

Oyster sauce: right amount

Shredded ginger: 1 piece

Garlic rice: 2

Note: 1. The first nail snail fry mouth is to let the nail snail inside the dirt spit out, back nail snail and back to the pot fry must be fast, home those seasoning to quickly, otherwise fried old not delicious. 2. When you buy Nail snails, you should choose the ones that are alive and you can see the meat moving. The ones that are dead can't be eaten. 3. If you like spicy food, you can stir fry it with pepper or small Chaotian pepper, which is also delicious.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy