Ingredients
2000 g (about 4.4 lbs) of large conch meat.
Seasonings
2 g each of ginger and scallion, 20 g (about 1 1/2 tablespoons) of yellow wine, 3 drops of white vinegar, and lard to taste.
Instructions
1. Crack open the conch shell, remove the meat, and wash it clean. Trim off the edges of the conch meat, then slice it horizontally into lamp-shape pieces. Heat a wok with lard, briefly sauté ginger and scallions, then add water and bring to a full boil. Remove the ginger and scallions, add 3 drops of white vinegar, and immediately blanch the conch slices in the boiling water for just 3 seconds. Remove promptly, drain well, and pat dry with a clean towel to absorb any excess moisture.
2. In a separate wok, heat an appropriate amount of lard until hot, then add the conch meat and stir-fry briefly. Immediately add an appropriate amount of Shaoxing wine and stir-fry a few more times, then remove from heat and plate. This dish has a milky white color and a crisp, tender, refreshing texture.