Ingredients
200 g conch meat, 100 g spinach.
Seasonings
15 g minced garlic, salt, MSG, aged vinegar, and Sichuan peppercorn oil, each to taste.
Steps
1. Clean and prepare the conch meat, slice it into connected pieces, then blanch in boiling water until cooked through, remove and drain well.
2. Wash the spinach, cut into small sections, blanch in boiling water, then remove and rinse with cold water, squeezing out excess moisture.
3. Place the sliced conch and spinach together in a bowl, add aged vinegar, salt, MSG, and Sichuan peppercorn oil, then toss everything together until well combined.