Editor: Chinese Food Network Mobile site
1. Wash the Rapana venosa, drain the water.
2. Wash the salted vegetable.
3. Slice the ginger and garlic finely.
4. Heat oil in a pot, add ginger and garlic to stir-fry until fragrant.
5. Add the Rapana venosa.
6. Stir until one side is cooked before flipping.
7. Then add the salted vegetable and rice wine.
8. Add an appropriate amount of water.
9. Cook over high heat for five minutes, then switch to low heat and simmer for ten minutes.
The salted vegetables are already salty, so pay attention to the salt content. If too salty, a little sugar can be added.
