Name: Stir-fried Conch Meat with Rice Cake Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Conch Meat; 80g Zhixin Rice Cake; 20g carrot; 10g Hot pepper; 8g oil; 2g ginger; 4g garlic; 5g xo sauce; 2g salt; 8g Spicy oil

Stir-fried Conch Meat with Rice Cake Sauce

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

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. "

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.

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

4. Pour in XO sauce for freshness.

5. Pour in XO sauce for freshness.

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

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

8. Just pour in spicy oil before serving.

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.