Blanched Conch Slices
A Cantonese dish with a milky white color and a crisp, tender, refreshing texture.
Ingredients
large conch meat
2000 g
ginger
2 slices
scallion
2
Shaoxing wine
20 g
white vinegar
3 drops
Instructions
1
Step 1
Crack open the large conch shells to remove the meat. Wash the meat clean, trim the edges, then slice horizontally into lantern shapes.
2
Step 2
Heat a wok with lard, add the ginger and scallions and stir-fry briefly. Add water and bring to a boil, then remove the scallions and ginger. Add 3 drops of white vinegar, immediately add the conch slices to the wok, blanch for about 3 seconds, then remove and drain. Use a clean towel to pat the conch meat dry.
3
Step 3
Heat another wok with a small amount of lard. Add the conch meat and stir-fry a few times, then add a little Shaoxing wine and stir-fry a few more times. Remove from heat and serve on a plate.
