Ingredients
2 large sea conch (or whelk), 150 g (about 5 oz) spinach.
Seasonings
15 g garlic, salt, aged vinegar, Sichuan pepper oil, and vegetable oil, all to taste.
Preparation
1. Wash and trim the spinach, cut into 3 cm (about 1-inch) pieces, blanch in boiling water with a little vegetable oil and salt, then transfer to cold water to cool, drain and squeeze out excess water.
2. Scrub the conch clean with a brush, soak it in lightly salted water, then remove it. Crack open the shell and extract the conch meat.
3. Place in a bowl, add a pinch of salt and rub evenly to remove the slime, then rinse with fresh water, drain, and slice into connected pieces.
Steps
1. Place a pot over heat, add water and bring to a boil, then blanch the sliced conch briefly, remove and drain; peel and wash the garlic cloves, place them in a bowl with a little water and mash into a garlic paste.
2. Place the sliced conch and spinach segments in a bowl, add minced garlic and toss to combine, then add aged vinegar and salt, drizzle with hot Sichuan peppercorn oil, mix well, and serve on a plate.