Ingredients
300 g fresh conch meat, 40 g scallion leaves.
Seasonings
1/2 teaspoon each of salt and MSG (or chicken bouillon), a pinch of sugar, 1 teaspoon each of baking soda and sesame oil, and 1 tablespoon of vegetable oil.
Steps
1. Clean the conch meat, slice it thinly, then place in a bowl with enough water and a pinch of baking soda to soak for 10 minutes. Blanch in boiling water until just cooked, drain, let cool, and arrange on a plate.
2. Wash the scallion leaves, chop them into small pieces, then fry them in oil heated to about 40% of its smoking point until fragrant, and strain out the scallion oil.
3. Mix salt, MSG, sugar, sesame oil, and scallion oil in a bowl until well combined, then pour over the conch meat and toss to coat evenly. Serve.