Ingredients: conch flakes 150 g
Accessories: 150 grams of celery strips, 80 grams of red and yellow pepper strips, 5 grams of ginger slices and green onion
Ingredients: 25 g of XO chili sauce
Operational flow
1: Slice the snail, pepper and celery strips and blanch them in water
2: Sauté ginger, green onion in oil, add parsley and bell pepper to stir-fry in some chicken sauce oyster sauce
3, add the snail slices, and Haoli XO sauce stir-fry fragrant, add a little starch water to the plate to pick up the guests.
