Snails

1

The cucumber washes about two or three millimeters thick。

2

The cucumber is cucumbered with a proper amount of salt. (It takes about 20-30 minutes to peel the conch

3

The cucumbers are washed to salt, dried to dry, tanned。

4

The conch strips out the snail and washs the sluice。

5

Cut the conch into thin pieces。

6

The water is boiled in the pot and the conch is pumped into the pot, and the water is extracted from the cooling water and the controlled water is replaced. When a conch is in the pot, the conch is in the middle of the pot for about five seconds, so it's fine, so don't cook for long. Because the conch is short, I'm not taking pictures of the conch

7

Paprika cut into a pepper ring

8

The boiler is burned to 60% hot, with cut-down onions and pepper onions. ♪ Onions and peppers after the blow ♪

9

It's a cucumber-cracker。

10

Join the chili ring

11

Falling into a spiral of fire。

12

Add a proper amount of salt to fast-fried and flattened。

1. When stir-frying conch slices, be sure to use high heat and cook quickly. I usually stir-fry for about 10 seconds; if cooked too long, the conch slices will become tough and chewy like rubber bands. 2. Red pepper rings are added to remove the fishy smell and garnish the dish; they can be omitted if you don't eat spicy food. Add a suitable amount of white pepper to remove the fishy odor. 3. I rarely use excessive seasonings when cooking seafood and basically don't add MSG or chicken essence, as the goal is to enjoy the seafood's natural umami, especially since fresh seafood is already delicious. Just a few Sichuan peppercorns are needed for the oil; otherwise, the peppercorn flavor will mask the fresh taste of the conch.