Spicy Pepper Conch

Overview

How to cook Spicy Pepper Conch at home

After the conch water is boiled, steam it for 10 minutes because you want to sterilize it more thoroughly; you can also steam it for 4 to 5 minutes, so that the conch tastes better.
Prepare the seasoning. Senbeilu is a soy sauce for shellfish. Ordinary soy sauce is far less fresh than it. It is best to use Luhua pure box cooking wine. The taste of ordinary cooking wine will also be affected.
Prepare seasoning.
Cut the onion, ginger, and garlic into any shape you like.
After the conch is steamed, let it cool, remove the internal organs and slice it into slices.
Sauté the onions, ginger, garlic and peppers with oil until fragrant. I didn’t add the red chili shells because I was afraid of the spiciness. It tastes better if you are not afraid of spicy food.
Add the conch slices and the seasonings mentioned in the accessories and stir-fry for 15 seconds.