Quick-Fried Conch Recipe

Name: Quick-Fried Conch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: clean conch meat; scallions; garlic; cabbage heart; saturated fungus; salt; Shaoxing wine; gourmet powder; vinegar; pork soup stock; corn starch; peanut oil

Servings: persons

clean conch meat
scallions
garlic
cabbage heart
saturated fungus
salt
Shaoxing wine
gourmet powder
vinegar
pork soup stock
corn starch
peanut oil

1
cut the conch meat into large thin slices.Dip into boing wanter but ladle out at once. Strain off the water. Cut fungus into halves,garlic into slices and scallions into small lengths. Dip the cabbage heart into boiling water and cool in cold water. Take it out and cut into slices. Put soup stock, salt, gourmet powder, Shaoxing wine and corn starch in a bowl and make juice.
2
Pour peanut oil in the pan. When the oil begins to smoke, scald the conch meat in the oil. Leave 50g of oil. Take out immediately to strain off the oil. Leave 50g of oil in the pan and heat. Put in scallions and garlic and fry until sweet smelling. Add cabbage heart and fugus and stir. Put in the conch meat, vinegar and gourmet powder and the prepared juice. Stir several times. Ladle out and place on a plate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: clean conch meat, scallions, garlic, cabbage heart, and more.

Yes, Quick-Fried Conch falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick-Fried Conch

How did you like this recipe?

Frequently Asked Questions