Popper
By VicentaLakin
The snail is so hot and smelly that my favorite shellfish seafood. The conch is not only good, but also the effect of liver fire, stomach and urine, so people with diarrhoea don't eat conch. The conch is especially good for cooking, either for burning or for cooking. The choice of the conch is fresh, and the fact that the conch is selected with a light touch with the hand on the top of the hull indicates that it is alive. This is a snail of ice, each of which is particularly fat. The snails are already ripe. They don't have to be boiled to prevent the meat from retorting. They'll be fried with fresh water. They'll be soaked with soybeans and green peppers。
Recipe Recommendations
- Chilled conch meat of 6
- green pepper one
- douchi 1 tablespoon
- onion a little
- oyster sauce 1 scoop
- fresh dew 1 scoop
- corn oil appropriate amount
- salt a little
- Jiang a little
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Popper
1
The conch unfrozen when it's removed from the fridge
2
Remove the excrement from the tail of the conch
3
Wash it with water
4
Slice
5
青椒Slice
6
I'll put it in the soy sauce first
7
And then you go down to the ginger, and it smells like it
8
Falling into the conch, then pouring into the platinum oil and a couple of hot-fried opens
9
Put the pepper in a quick flip, taste the salt, decide whether it's salted or not, then come out。
10
The fragrance of the conch is out of the pot