Secret Conch

Name: Secret Conch
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 conch; 1 tbsp Oyster sauce; 1/2 tbsp Braised Soy Sauce; Some starch; 8 tbsp Shimizu

by Female anchor who loves cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Conch is a mollusk gastropod. It is produced on the seabed of shallow coastal waters, mostly in Shandong, Liaoning and Hebei. The production period is from May to August. The contour of the conch shell is slightly square, large and thick, the shell is about 10 cm high, the snail layer is 6 grades, and the inside of the shell is apricot red with pearly luster. The snail meat is plump and delicate, with delicious taste, and is known as the "Pearl in the Plate". It is rich in egg whites, vitamins and essential amino acids and trace elements. It is a typical natural animal health food with high protein, low fat and high calcium. When eating, remember to buy live ones to prevent poisoning. "

Ingredients

6 Conch
1 tbsp Oyster Sauce
1/2 tbsp Braised Soy Sauce
Some Starch
8 tbsp Shimizu

Secret Conch

1. 6 live conch, boil in boiling water for about 4 minutes;

2. After taking it out and cooling it slightly, rotate it in the direction of the conch circling to take out the conch meat, and squeeze out the white brain inside the head;

3. Add a little oil to the pot and heat it for 30 minutes. Pour the conch meat and stir fry for 2 times;

4. Pour all the seasonings in advance and pour the juice into the pot. After the juice becomes thick after boiling, it will stick to the conch evenly;

5. Just install it.

Tips:
1. There are reports that the brains of conch are poisonous and easy to anesthetize people's nerves. Eat more and get poisoned, so try to squeeze your brains out when cooking.

2. You must live to buy conch, and you must not eat the dead.

3. Growing up by the sea, I have never been poisoned by eating seafood. The reason is simple. The seafood must be fresh.