You can soak the conch in water for a few days first.

Remember to change the water until it no longer changes color.

Then, boil it in water Add seasoning when eating and fry in oil.

You can eat it. It is delicious.

This is what we do here.

Fried conch

[Main materials and auxiliary materials]

250g of fresh conch meat, 50g of clear soup, 50g of onion, 20g of vinegar, 20g of Chinese cabbage, 30g of pepper, 4g of refined salt 1 g, 4g of cooked lard, 50g of garlic, 0g of Shaoxing wine10g, 5g of wet starch15g of monosodium glutamate and water.

Gourmet: Shandong cuisine, Shandong cuisine

[Cooking method]

1. Rub out fresh conch meat with refined salt and vinegar, rinse it with clear water, cut it into 0. 1 cm thick slices with a blade, put it in boiling water and cook it forever, then take it out and control the water for later use.

2. Cut the onion into 1cm-long shreds, slice the garlic, blanch the auricularia auricula and Chinese cabbage with boiling water respectively, and prepare nourishing water with refined salt, monosodium glutamate, Shaoxing wine, vinegar, pepper, clear soup and wet starch for later use.

3. Add cooked lard to the wok. When the fire is 80% to 90% hot, put the conch meat into the oil and quickly pour it into the colander to control the net oil.

4. Leave the bottom oil in the wok, add the onion and ginger after frying, then pour in the conch meat, fungus, cabbage and mixed water, and quickly turn over the dish.

[Process key]

1. When fresh conch meat is kneaded with refined salt and vinegar, it should be kneaded gently, and the conch meat should not be crushed. After washing with clear water, conch meat can be soaked in clear water for a while to make it absorb water and expand.

2. blanching and oil contact time should be short to ensure the crispness of conch meat. If the time is too long, the meat will get old, and it is necessary to control the residual oil and moisture.

3. After the sauce is cooked, leave the fire mouth and paste it quickly.

[Flavor characteristics]

1. "Fried Conch" is a seafood dish popular in Dengzhou and Fushan during the Ming and Qing Dynasties. There are abundant conchs along the coast of Shandong Province, mainly "sweet snails" produced along the coast of Pengcai.

2. "Fried conch" is a continuation of Shandong traditional famous dish, which is fried in oil. This dish is white in color and crisp in texture. Wrapped with fluorescent material, thickened with oil, and fried with strong oil. After eating, there is yuan soup on the plate, only some oil.