Fried conch

Ingredients: fresh conch, refined salt, pepper water, monosodium glutamate, starch, green onions, shredded ginger, coriander, cooking wine, vegetable oil.

Method: Cut off the hard skin of the conch, drain it, wash it, cut it into slices, blanch it in water and take it out; wash the coriander and cut it into long pieces. Take a spoon, add base oil and heat it up, add green onion and ginger to the pot, add conch and stir-fry, then add refined salt, pepper water, MSG, cooking wine, and appropriate amount of soup and stir-fry until cooked, thicken with water starch, drizzle with oil, and sprinkle with coriander segments. Remove from spoon and serve on plate.

Stir-fried celery with conch meat

Ingredients: celery, conch meat, lily, minced ginger, garlic slices, refined salt, monosodium glutamate, cooking wine, water starch, vegetable oil.

Method: Peel the celery, wash it, and cut it into diamond-shaped slices. Remove the stems of the lily, wash it, and break it into small pieces. Wash the conch meat and cut it into thin slices for later use. Blanch the celery, lily and sea snail slices in boiling water, remove and drain. Set the pot on fire, add oil and heat until 50% hot. Add ginger slices and garlic slices and stir-fry until fragrant, then add celery, lily, and conch slices, then add Shaoxing wine, salt, MSG, stir-fry evenly, and pour in water and starch to thicken. Serve with clear oil.