Frying a conch
By VicentaLakin
蛏 (Lamarck) is the common name of the Veneroida (Solenidae) 鳃 molluscs, also known as the Emperor, the Son, the bamboo locust, and the 蜻. The shell is long, rectangular or cylindrical and equal. China is rich in larvae, and the North and South coasts are mostly distributed. The meat is fresh and can be processed into dry, oil, etc. China has a long history of national farming, with the largest production and artificial farming in the Zhejiang region. My family likes to fry it. It's delicious。
Recipe Recommendations
- razor clam 500G
- onion appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Frying a conch
1
Get ready for food, super simple without。
2
Garlic, ginger, chili。
3
Collaf and onion slices。
4
The platinum water is torn open until all the screws are opened, cold water is to be washed clean and the asphalt is to be replaced。
5
Let's go. Let's go。
6
Add a spoonful of bean petal sauce, and the fragrance will smell。
7
The fire goes with the gills, and the bean petals are wrapped in the bean。
8
Put a little water in it。
9
Add a little smoke。
10
A little bit。
11
Add cauliflower and onions。
12
Join the chicken a little bit。
13
Add a little bit of chili oil to the flat。
14
Out of the pot。Frying a conch Make Tips
Because the tummy is ripe, it has to be done quickly, so the tummy will be very tender。