Fragrant Spicy Conch

Dear Steemit friends:

Today I share with you a delicious snack from Zhejiang, China: Fragrant Spicy Conch.

Conch is a shellfish with a single shell, which is closely related to the river snail, so the conch and the river snail are very similar in all respects.

Conch contains 5.2% dry matter, dry matter contains 55.36% crude protein, 15.42% ash, 5.22% calcium, 0.42% phosphorus, 4% sodium salt, 2.84% lysine, 2.33% methionine and cystine. Contains a variety of trace elements, vitamin B family and minerals and other nutrients.

Ingredients：

1: conch (500 g); 2: green pepper (10 g); 3: red pepper (10 g); 4: garlic (3 g); 5: ginger (4 g); 6: fragrant leaves (three pieces) 7: star anise (0.5 g); 8: red oil chili sauce (8 g); 9: soy sauce (3 g); 10: salt (5-7 g); 11: white sugar (2 g); 12: thirteen incense (4 g); 13: cooking wine (10 ml); 14: vegetable oil (20 ml).

Step:

1: Remove the internal organs of the conch and clean it;

2: Cut green pepper, red pepper, ginger and garlic with a knife;

3: Pour the vegetable oil into the pot and heat to 20%, Add the star anise, fragrant leaves, ginger, garlic and red pepper sauce and stir fry for 1 minute;

4: Then put red pepper, conch, soy sauce, salt and sugar in the pot, stir fry for 2 minutes;

5: Finally put the thirteen incense, cooking wine and green pepper in the pot, stir fry for 3 minutes and finish.

Precautions:

1: Conch must remove clean internal organs, otherwise it will affect the taste (please refer to the picture);

2: Stir fry seasonings be sure to use a small fire;

3: Stir fry the conch use a big fire;

4: If you don't like the taste of cooking wine, you can use beer;

5: How much seasonings are added according to what you like, the list is for reference only.

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