Oil-fried conch

[Main ingredients and accessories]

Conch meat (soak in water if it is dry) 250g clear soup, 50g green onion, 20g vinegar 25g cabbage, 30g pepper, 1g refined salt, 4g cooked lard, 50g garlic, 10g (consumption 100g) Shaoxing wine, 15g wet starch, 25g MSG, 3g water-cured fungus, 15g

[Cooking method]

1. Rub fresh conch meat with refined salt and vinegar to remove the mucus, rinse it with clean water, cut it into 0.1 cm thick slices with a razor blade, blanch it in boiling water, and remove it. Keep the clean water aside.

2. Cut the green onion into 1 cm long shreds, slice the garlic into slices, pour the fungus and cabbage sum with boiling water, and mix with refined salt, monosodium glutamate, Shaoxing wine, vinegar, pepper, clear soup, and wet starch. Prepare the water for later use.

3. Add cooked lard to the wok, heat it over high heat until it is 80% to 90% hot, add oil to the conch meat, and quickly pour the oil into a colander.

4. Leave the bottom oil in the wok. After it is cooked, add the green onion and ginger to the pan and stir-fry. Then pour in the conch meat, fungus, cabbage and the mixed water, quickly turn it over and serve.

[Process Key]

1. When rubbing fresh conch meat with refined salt and vinegar, rub it gently and do not crush the conch meat. After rinsing with clean water, you can soak the conch meat in clean water for a while to allow it to absorb water and expand.

2. The time for blanching in water and touching with oil should be short to ensure the crispness and tenderness of the conch meat. If the time is too long, the meat will become old, and the remaining oil and moisture must be controlled.

3. After the gravy is cooked, stir the paste away from the fire and quickly take out the spoon.

[Flavour characteristics]

1. "Oil-fried conch" is a popular seafood dish in Dengzhou and Fushan during the Ming and Qing Dynasties. The coast of Shandong is rich in conch, mainly the "xiang snail" produced along the coast of Pengcai.

2. "Oil-fried conches" is a continuation of Shandong's traditional famous vegetables of double crispiness and tripe kernels. This dish is white in color, crisp and tender in texture, stuffed with shiny ingredients, thickened with oil, and juicy with strong oil. After eating, there is only some oil in the soup.