After thawing, clean and burn it before eating. Here is a way to do it:

Oil-fried conches

[Main ingredients and auxiliary ingredients]

250 grams of fresh conch meat in clear soup. 50 grams of green onions, 20 grams of vinegar, 25 grams of cabbage sum, 30 grams of pepper, 1 gram of refined salt, 4 grams of cooked lard (vegetable oil can also be used), 50 grams of garlic, 10 grams of Shaoxing wine (consumption of 100 grams). 15 grams of wet starch, 25 grams of MSG, 3 grams of water-coated fungus, 15 grams

Cuisine: Shandong cuisine, Shandong cuisine

[Cooking method]

1. Use refined salt and vinegar to rub out the mucus from fresh conch meat, rinse it with clean water, cut it into 0.1 cm thick slices with a razor blade, blanch it in boiling water, remove and drain it and set 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, and when it is cooked, add the green onion and ginger to the wok. 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.