Ingredients
200 g conch meat, 100 g spinach.
Seasonings
15 g minced garlic, 1 teaspoon salt, 2 tablespoons aged vinegar, and a dash of Sichuan peppercorn oil.
Steps
1. Clean and prepare the conch meat, slice it into connected pieces, then blanch in boiling water, remove and drain.
2. Wash and trim the spinach, cut into small sections, briefly blanch in boiling water, then remove and rinse under cold water, squeezing out excess moisture.
3. Place the sliced conch and spinach segments in a bowl, add minced garlic, aged vinegar, salt, and Sichuan peppercorn oil, then toss thoroughly to combine. Serve immediately on a plate.