Stir-fried conch slices with onion, mashed fresh conch, removed conch meat and washed. Slice conch meat, rub a lot of mucus with salt and wash it with tap water several times. Boil water in the pot, put a piece of conch meat in it, turn over (about 4-5 seconds), immediately pick it up and take a bath in cold water. The drained conch meat is reserved, and the stems, onions and ginger of Lai Xiang are washed and shredded or sectioned. Put the base oil in the pot, heat it, pour in the pepper, fry it, pick it up, and fry it in the crispy stems of ginger and leeks. Add conch slices, add rice wine and sugar, stir fry, add salt and monosodium glutamate. When the seasoning is evenly fried, you can enjoy it. Delicious and charming onion fried conch slices are put into a plate and sprinkled with Chili granules in an instant.

Pleurotus eryngii in oyster sauce: mushrooms, peppers, garlic, soy sauce, oil, peppers, ginger slices, oil consumption and old rock sugar. Practice: 1, wash all food; 2. cut mushrooms; 3. Cut double peppers, ginger and garlic as shown below; 4. After the water in the pot is boiled, put it into the mushroom water; 5. Blanch the cooked mushrooms with cold water; After the water is cooled for a period of time, it is picked up and drained; 6, put the right amount of oil in the pot to boil, then add ginger and garlic, emitting fragrance! Turn off the fire; 7. Add an appropriate amount of fuel consumption; Add appropriate amount of soy sauce; 8. After adding an appropriate amount of old rock sugar, turn on a small fire and slowly stir evenly to melt the old rock sugar; 9. Put the water-controlled mushrooms into the pot and stir-fry them with slow fire; 10. When the mushroom digests and absorbs the juice, add the double pepper and stir-fry until it is symmetrical.

Baked tomato strips with green peppers: 2 eggplant, 4 green peppers, raw pork 100g, onion, ginger, salt and oil, 2 cloves of garlic, soy sauce 1/2 tablespoons, soy sauce 1 tablespoon, and starch. Practice: 1, eggplant and green pepper are pedicled and cleaned. Cut the eggplant into strips slightly thicker than wooden chopsticks, put them in a bowl, add a little salt, stir fry and marinate for 10min, so that the eggplant is not easy to digest and absorb too much oil when frying, and it is also easy to fry. 2. Shred raw pork, shred green pepper, boil in oil, put tomato strips in the pot, stir-fry the tomato strips slightly loose, take them out for later use, add onion segments, stir-fry ginger foam, then add meat slices, stir-fry stockings and high heels until the color turns white, pour in rice wine, soy sauce and soy sauce, stir-fry evenly, and stir-fry them. 3. Stir the tomato strips evenly, add half a bowl of water and a little salt. Put as little or no salt as possible. Salt has been put in when pickling. Bring to a boil and turn to medium heat to make it tasty. 4. When there is a small amount of juice left in the pot, add shredded green pepper and mashed garlic, stir well, pour in appropriate amount of water starch, and heat until the juice becomes thicker and thicker, and the juice surrounds the food. Turn off the fire and serve.