Rutabaga Conch

Name: Rutabaga Conch
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef Cabbage; 800g conch; Some oil; Some salt; Some garlic; Some Soy sauce; Some pepper; Some Dried chili

by (Narnia)

4.9 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

May Day is a day for family gatherings, and delicious seafood in spring is also on the market. The dish of popping conch is always indispensable for gatherings. This is a delicacy that people in Dalian like. The first choice is to buy fresh conch at the market. Ask the boss to help remove the shell. When you get home, the conch slices are very thin, and the cooking temperature is very important. When they are fried, they are like rubber bands, losing their crispness. Try it, a really delicious dish. "

Ingredients

Rutabaga Conch

1. The fresh conch shells are removed and sliced into thin slices for later use.

2. Heat water in the pot, add salt and mix well.

3. Add a little bit of cold water and then add the conch slices, blanch for about 30 seconds to remove.

4. After taking it out, put on a plate for heat dissipation.

5. Wash the beef cabbage and tear it into large pieces for later use.

6. Chop the dried chili and set aside.

7. Add oil to the pan after heating up.

8. Add garlic slices and sauté until fragrant.

9. Add dried chili and stir fry for a nice aroma.

10. Add beef cabbage and stir fry.

11. Add light soy sauce and stir fry.

12. Stir-fry the beef cabbage.

13. Add pepper and stir fry.

14. Add conch slices and stir fry

15. Stir evenly to get out of the pot.

Tips:
1. Conch slices need to be sliced into thin and large slices.

2. Boil the conch slices in a pot under warm water.

3. Add appropriate amount of salt to the water.

4. After adding the conch slices, stir fry evenly and immediately out of the pan.