Stir-fried Conch Meat with Rice Cake Sauce

Stir-fried Conch Meat with Rice Cake Sauce

by Soft blue crystal

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

XO sauce is made from high-quality raw materials such as selected ham, large-grain scallops and authentic sea shrimp, which are boiled through several processes. "XO sauce" means top sauce. It imitates the name of top French wine, and "XO sauce" is the top condiment in the sauce. It uses the best raw materials, so it tastes It is also extremely delicious.
The combination of conch meat and rice cake is special because of the XO sauce. Finally, it is topped with spicy oil. The taste is delicious and spicy. The taste is really endless. Joyoung light luxury non-stick wok, fried rice cakes are not afraid of sticking to the pan, and they are still clean after frying. "

Ingredients

Stir-fried Conch Meat with Rice Cake Sauce

1. Cut the conch meat into slices.

Stir-fried Conch Meat with Rice Cake Sauce recipe

2. Pour oil in the pot, add ginger and garlic slices and sauté until fragrant.

Stir-fried Conch Meat with Rice Cake Sauce recipe

3. Pour oil in the pot, add ginger and garlic slices and sauté until fragrant.

Stir-fried Conch Meat with Rice Cake Sauce recipe

4. Pour in XO sauce for freshness.

Stir-fried Conch Meat with Rice Cake Sauce recipe

5. Pour in XO sauce for freshness.

Stir-fried Conch Meat with Rice Cake Sauce recipe

6. Add the right amount of boiling water and salt.

Stir-fried Conch Meat with Rice Cake Sauce recipe

7. After the rice cake is softened, add carrots and hot peppers.

Stir-fried Conch Meat with Rice Cake Sauce recipe

8. Just pour in spicy oil before serving.

Stir-fried Conch Meat with Rice Cake Sauce recipe

Tips:

1. It is best to use a non-stick pan, otherwise it will stick.
2. After putting the nian gao in, be sure to add some water and boil it for a while, otherwise the nian gao will taste hard.
3. Spicy oil can be replaced by chili oil. You can leave it without XO sauce.

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