Main Ingredients:
Whelk: 500g; Green Bell Pepper: 1; Red Bell Pepper: 2; Onion: half; Spring Onion: a little; Ginger: 3 slices; Garlic: half head; Dried Red Chili: 5; Sichuan Peppercorn: a spoonful; Star Anise: one.
Seasonings:
Pixian Doubanjiang (Chili Bean Paste): a spoonful; Cooking Wine: a spoonful; Oyster Sauce: half a spoon; Sugar: a little; Salt: a little; Chicken Bouillon: a little; Sesame Oil: a little.
Taste: Mildly Spicy; Cooking Method: Stir-Fry; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Spicy Stir-Fried Whelk
Prepare the ingredients. 500g of whelk. 1 green bell pepper, 2 red bell peppers, 6-7 cloves of garlic, half an onion, 3 slices of ginger, half a piece of onion. 6-7 dried red chilies.
Clean the whelk, soak for 2 to 3 hours with a spoonful of salt water, drain before blanching.
Cut the green and red bell peppers, onion, and spring onion into pieces. Slice the garlic, julienne the ginger, and shred the onion. Rinse the dried red chilies with water, pat dry with paper towels (to prevent burning), and cut into small pieces. Set aside the Sichuan peppercorn, star anise, and bay leaf.
Bring water to a boil, blanch the whelk once. Remove and drain excess water, set aside.
Heat the wok, add oil, when it’s 80% hot, add the Sichuan peppercorn, star anise, and bay leaf, fry until fragrant, then remove and discard.
Stir-fry the spring onion, ginger, and garlic until fragrant, add the dried red chilies.
After stirring evenly, add a spoonful of Pixian Doubanjiang, continue to stir-fry, add the whelk, bay leaf.
Add cooking wine, oyster sauce, and a small bowl of water, a little sugar. Add the green and red bell peppers and onion. Taste the broth, if it’s bland, add a little salt.
Stir-fry until the onion softens, add chicken bouillon and sesame oil, stir-fry for a few more seconds and it’s ready to serve.
