The regular braised whelk meat is a traditional dish with Guangdong characteristics. It is white in color, crisp and refreshing.
Blanching, one of the Cantonese cooking methods, is used for delicate meat materials. The main points are as follows: cut the meat to a thin layer, mix it with seasoning, marinate it, put it into the soup water with ginger, onion and wine flavor, boil it quickly, and then stir it until fragrant, then serve it with sauce. The dish is fresh, tender and crispy with outstanding characteristics.
How To Make The Regular Braised Whelk Meat
Break the shell with a hammer, take out the meat, remove the shell and intestines, wipe off the surface dirt, and wash it.
Cut off the head, tail and skin. Use only the central part of the snail meat for about 600g. Cut into round pieces, each piece is about 0.3cm thick.
Divide the shrimp sauce and oyster sauce into two small dishes.
Heat the pan with high heat, add 35g cooked lard, until it boils slightly.
Take out 20g of lard, pour it into the shrimp sauce and oyster sauce dish; then put in ginger and onion, cook the dressing wine, add two soup, remove the ginger and onion after boiling, put in the spiral slice till nine mature, and pour into the spoon.
Heat the pan with high heat again, put oil in the pan, and then pour it back into the oil basin; put in the sliced snails, cook the Shaoxing wine, add sesame oil, and stir it up quickly.