1. Knock the shell of the Dalian sea snail to break it, and extract the meat (when knocking the shell, start from the opening where the skin is thinner.If you are afraid of shell fragments flying around, you can wrap it with a thick plastic bag when breaking open).

2. Wash well with warm water to remove sand from the folds; some sea snails have more sand, so wash thoroughly.If possible, useflourto clean, which is very clean.Wash and dry, then remove the head and brain of the seasnailmildly cut the recessed area, press on the cutting board, slice thin pieces horizontally for use (many people find slicing with a knife difficult, but try it; you can master it in just one or two attempts.The slicing technique should start from below and move upwards. The blade needs to be slightly pushed towards your hand during the first cut. For newbies, thoroughly clean the mucus of the sea snail first, making operation easier and preventing slipping on the board).

3.Asparagustrim the tips, blanch in mild salt water for 10 seconds, drain, rinse with cold water, arrange on a plate.

4. Boil water in a pot with a little cooking wine,gingerand bring to a boil; blanch the sliced sea snail meat for about 5 seconds (do not overcook).

5. In another clean pan, add Mei Ji Fresh,soy sauce,steamfish sauce, one-pinch fresh soy sauce, a spoon of rice wine, a small amount of sugar,white pepperpowder, and a piece of chicken stock cube, bring to a boil, then pour over the blanched sea snail meat.6. Add some chopped scallions and ginger, as well as driedred chili

strips on top of the sea snail meat.In another clean pan, add one tablespoon of clear oil, heat to about 80% hot, then pour over the scallions and ginger.Additional tip: Sea fish may be heavily salted during preservation, so even after washing, they can still be salty. Therefore, only a little salt is needed when cooking.Heat a clean pan with one tablespoon of clear cooking oil, heat to eight-tenths hot, then pour over the chopped.