Conch meat, white jade mushroom, apricot abalone mushroom, green and red pepper, chives, ginger, garlic, broth, Jimba stir-fry sauce, Jimba chicken juice, Zhan Wang chicken powder, sesame oil, oyster sauce, sugar
1: Wash the conch meat, fry the ginger, green onion and garlic, add 600 grams of broth, Zhan Wang chicken powder, Jimba chicken juice, consume oil, simmer for about 30 minutes, then pick up, cut into strips and set aside.
2: Cut the apricot abalone mushroom into long strips, cut the white jade mushroom, fry it in 70% oil temperature to 60% dry, then fry the conch until golden brown, add green and red pepper strips, pour out the oil control and set aside.
3: Put the bottom oil in the pot on a low flame, add the accessories Tonzao stir-fry sauce and stir-fry until fragrant, pour in the main ingredient and stir-fry.
4: Season and stir-fry for a while, dry until fragrant and put into the vessel.
5. Spicy and delicious, fresh aftertaste