Oil Splashed Conch

Name: Oil Splashed Conch
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 conch; A few Shallots; 1 piece ginger; 1 piece garlic; 1 Red pepper; a little salt; Some Soy sauce; Some Vinegar; a little Sugar; Some Black Bean Sauce; 1 tablespoon Cooking oil

by Leyla REIRA

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Although the oily dishes are heavy, there is always an endless stream of followers. At a moment in winter, a bowl of conch slices, a spoonful of hot oil, and a little ginger vinegar. The ultimate delicacy emerges spontaneously. In twenty minutes, a slice of snails splashed with oil is enough to become an amazing seafood delicacy for guests.

Oil Splashed Conch

1. Materials are ready. The conch is alive.

2. Put the conch in a pot of cold water, wait until the water is boiled and continue to cook for 5 minutes. Cook the conch and slice the meat, shred the ginger, spring onion, and red pepper. ；

3. Conch slices, green onion and ginger shreds and the adjusted sauce, mix well;

4. Heat a spoonful of oil until there are small bubbles at the bottom and smoke slightly;

5. Pour the hot oil in the mixed conch slice pot;

6. After the oil boils for an instant, carry it and sprinkle with chopped green onion.

Tips:
1. It is easier to take fresh conch meat by blanching.
2. It is recommended to use a container that can be heated to keep warm for consumption.
3. It is recommended to add a lot of ginger shreds to integrate the coolness of seafood.