The steps of Ningbo drunken conch and how to make Ningbo drunken conch.

Weidamei soy sauce 300g

Appropriate amount of salt and chicken essence

50 grams of yellow rice wine

60 grams of sugar

Add water (cold boiled water) to the ingredients and then add water to make the taste salty and moderate.

Appropriate amount of dried pepper/red, green and millet pepper

3-4 slices of ginger

Orange peel (fresh) Half an orange is peeled (even if it is not put).

How to make Ningbo drunken conch?

Spit out the sand in the conch and boil it in water (I will press the conch's head quietly when I pick it, it will shrink and come alive)

Wash the cooked snails in warm water to remove the floating foam.

Mix all seasonings and adjust the taste. Add the washed conch.

Marinating conch with sauce can be put in refrigerator for one night to enjoy delicious food. When cold dishes and snacks are all ok.

I was in such a hurry that I forgot to take pictures.