Blanched Sea Snail Slices

Name: Blanched Sea Snail Slices
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: to taste Clean large snail meat (cut into slices); to taste Cooked pork lard (for stir-frying); to taste Sesame oil (drizzled at the end for aroma); to taste Shaoxing wine (for cooking to remove odor); to taste Scallion strips (for aroma); to taste Ginger slices (for aroma); to taste Cooked shrimp paste (as condiment); to taste Oyster sauce (as condiment); to taste Superior stock (for blanching snail slices)

A classic Cantonese seafood dish: thinly sliced conch, blanched until nearly cooked through, retaining its fresh, crisp texture.

20 min

Easy

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Ingredients

Clean large snail meat (cut into slices) to taste

Cooked pork lard (for stir-frying) to taste

Sesame oil (drizzled at the end for aroma) to taste

Shaoxing wine (for cooking to remove odor) to taste

Scallion strips (for aroma) to taste

Ginger slices (for aroma) to taste

Cooked shrimp paste (as condiment) to taste

Oyster sauce (as condiment) to taste

Superior stock (for blanching snail slices) to taste

Instructions

Prepare the snail meat

Cut the large snail meat into thin slices.

Prepare the broth

Heat a wok over high heat, add the cooked pork lard, add the ginger and scallion, pour in the Shaoxing wine, add the superior stock, and bring to a boil. Remove and discard the ginger and scallion.

Blanch the snail slices

Place the snail slices into the boiling broth and cook until nearly done (about nine-tenths cooked). Lift them out with a slotted spoon and drain off the broth.

Stir-fry and plate

Return the wok to the stove, add the cooked pork lard, put the snail slices back in, pour in the Shaoxing wine, add the sesame oil, quickly toss to coat evenly, and plate up.