Oil-fried conch [main ingredients and accessories] 250g fresh conch meat, 50g clear soup, 20g green onion, 25g vinegar, 30g cabbage, 1g pepper, 4g refined salt, 50g cooked lard (vegetable oil can also be used)

, 10 grams of garlic, 15 grams of Shaoxing wine, 25 grams of wet starch, 3 grams of monosodium glutamate, 15 grams of water-cured fungus.

1. Clean after thawing.

2. Slice conch meat and set aside.

3. Chop green onions, ginger and garlic and set aside.

4. Cut the green chili peppers and set aside.

5. Heat oil in a pan, add onions, ginger and garlic, and sauté until fragrant.

6. Add conch meat and stir-fry.

7. Add appropriate amount of soy sauce and continue stir-frying.

8. Add chili and continue to stir-fry over high heat.

9. Just add some salt and MSG to taste before serving.