Cold Conch Meat

by Love braised pork

4.7 (1)

Favorite

5

Difficulty

Easy

Time

5m

Serving

2

I have been unable to buy conch shells. I went to the morning market today and finally found a family selling it. It was 13 per kilogram, but it was very small. It was incomparable to the quality of living on the beach by netizens. The fragrant snails are delicious so I want to try it. Finally, it tastes crisper than fragrant snails and tastes better than fragrant snails. The special taste is not as big as fragrant snails, but the one I bought is too small. If I find the larger one, I will try it again.

Ingredients

Cold Conch Meat

1. Clean the conch with a brush

2. Put it in boiling water and scald it out. The cold water is too cold

3. Take out the snail meat with a fork (leave the yellow snail for use alone, not eaten with cucumber)

4. Slice the snail meat

5. Put it in boiling water and blanch it immediately, soak it in cold water

6. Garlic slapped flat, chopped cucumber and cut into diamond-shaped slices

7. Put the minced garlic in a bowl and add vinegar

8. Add some abalone sauce

9. Finally add some light soy sauce and stir evenly

10. Put the conch sliced cucumber into the basin

11. Pour the seasoning sauce and stir evenly on the table

Tips:
The light soy abalone sauce is salty, so I don’t add salt.

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