Original Conch

Name: Original Conch
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2000g conch; 6g salt; 4 segments shallot; 3 slices ginger; 10g Cooking Wine; 15g Rice vinegar; 5g Soy sauce; 10g Chengdu Red Oil; a little Coriander

by Moonlight's small kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

I like to eat seafood, especially shellfish. Many friends say they can’t make conch. The cooked conch is hard and can’t pick out the conch meat. Today I will share with the friends how the cooked conch is delicious You can easily pick out the conch meat. Conch is known as the "Pearl in the Plate". It is not only rich and delicate in meat, delicious in taste, but also has high nutritional value. It is rich in egg whites, vitamins and essential amino acids and trace elements. It is a typical high-protein, low-fat, high-calcium natural animal health food. It has a therapeutic effect on diseases such as red eyes, jaundice, athlete's foot, hemorrhoids and so on.

Ingredients

2000g Conch
6g Salt
4 segments Shallot
3 slices Ginger
10g Cooking Wine
15g Rice Vinegar
5g Soy Sauce
10g Chengdu Red Oil
a little Coriander

Original Conch

1. First of all, pour the bought conch into a larger basin. Remember to buy live conch. Dead conch cannot be eaten and it is prone to poisoning.

2. First rinse the conch with clean water on the fine sand on the surface of the conch.

3. Then use a brush to clean the conch one by one.

4. Rinse thoroughly one by one with tap water.

5. Put the cleaned conch into the pot, pour in the right amount of water, and the water should flow over the conch.

6. At this time, pour in salt to taste.

7. Then pour the cooking wine.

8. Add the sliced green onions and ginger slices.

9. Cover the pot and bring it to a boil. Turn to low heat and simmer for 15 minutes. Turn off the heat and simmer for 5 minutes.

10. Chop the coriander and finely chop the ginger.

11. Put the chopped ginger and coriander into a bowl.

12. Rice vinegar is added first. Seafood is inseparable from rice vinegar and ginger.

13. Then add the light soy sauce to taste and mix.

14. After stirring well with chopsticks.

15. Join Chengdu Red Oil at this time.

16. Just stir evenly.

Tips:
Remember to boil the conch on a high fire, then turn to a low heat and cook slowly. If the fire is high throughout, it will be difficult to pick out the conch meat...