[Main materials and auxiliary materials]

250g of fresh conch meat, 50g of clear soup, 20g of onion, 25g of vinegar, 30g of Chinese cabbage, 4g of pepper 1 g, 4g of refined salt, 50g of cooked lard (which can also be vegetable oil), 0g of garlic10g, 5g of Shaoxing wine15g, 20g of wet starch, and 20g of refined salt. 3g, auricularia auricula15g.

1, thaw and clean.

2, conch meat slices for use.

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

4. Cut the green peppers for later use.

5, put oil in a hot pot, add onion, ginger and garlic, and saute.

6. Add conch meat and stir fry.

7. Add the right amount of soy sauce and continue to stir fry.

8. Add pepper and continue to stir fry.

9. Add some salt and monosodium glutamate to taste before cooking.