Stir-fried Conch Slices
Sliced whelk is blanched, then quickly stir-fried with mushrooms, winter bamboo shoots, and other vegetables. The dish has a pure white color and a crisp, tender texture.
Ingredients
Cleaned conch (peeled and washed, meat sliced thin with a flat knife cut)
400 g
Shiitake mushroom (cut into small triangular shapes)
1
Winter bamboo shoot (carved into flower shapes)
0.5
Scallion (cut into horseshoe slices)
50 g
Carrot (carved into flower shapes)
0.5
Garlic (minced)
2 cloves
MSG
a pinch
Refined salt
a pinch
White sugar
a pinch
Wet starch
a pinch
Shaoxing wine
a pinch
Sesame oil
a pinch
Stock (original note: clear soup)
30 g
Lard
500 g (actual usage 100 g)
Seasonal fresh vegetables
a few
Instructions
1
Ingredient Preparation
Conch is peeled and washed, meat sliced thin with a flat knife cut, then washed and set aside. Shiitake mushrooms are cut into small triangular shapes, winter bamboo shoots and carrots are carved into flower shapes, scallions are cut into horseshoe slices, garlic is minced.
2
Prepare Sauce
Add clear soup, MSG, sesame oil, refined salt, white sugar, Shaoxing wine, and wet starch to a bowl, mix well to make the sauce, and set aside.
3
Blanch
Heat water in a pot to 90% boiling, add the sliced conch meat and blanch quickly until 80% cooked, then remove and drain excess water.
4
Stir-fry and Serve
Heat the pot and add base oil (steps are incomplete, subsequent stir-frying and serving operations are not described).
