Dried Conch Meat Dired Conch Cracker Sliced Sea Whelkshot Conch Cracker Slices Conch Sliced null Sliced ring for Lo Slice Conch Shell Sliced xiangluopian fresh Cut Conch Cracker (16 oz)

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Dried Conch Meat Dired Conch Cracker Sliced Sea Whelkshot Conch Cracker Slices Conch Sliced null Sliced ring for Lo Slice Conch Shell Sliced xiangluopian fresh Cut Conch Cracker (16 oz)

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Conch is a shellfish. The scientific name is Longopteris, mollusca, gastropoda. There is a spiral layer, each layer shoulder Angle protruding, the front end tube is long and slightly curved, the spiral center is long, the shell surface is brown. Prefers to inhabit the sea floor with high salinity, spawning in July - August every year. In the coastal area of Chaoshan and Shantou, there are some catches in the trawling operation, but the resources are few. Available for export. Fishermen often use its shell as a horn, the sound is loud, so it is called ring snail.

5. Bubble the Xiangluo pieces, then put them into the pressure cooker, it is easier to cook. 4. Stir-fry Xiangluo slices. 3. Ring snail slices can be stewed in soup. 2. Put the Xiangluo slices in clear water and soak them until soft, put the bottom oil in the wok, heat them up and stir-fry ginger slices, garlic slices and minced pickled peppers, add the pickled peppers, refined salt, MSG, chicken essence, oyster sauce and fermented fish oil, and stew them in the fresh soup for a while. Then add the thick soup sauce, thicken the sauce, sprinkle with sesame oil, and cover with cucumber. How to eat snails? 1. Rinse the whelk and add the scallion and ginger slices until fragrant; Stir in sliced red pepper, water cane and parsley. Put the sliced snail meat in, then add Shaoxing wine, soy sauce and stir fry evenly.