Ingredients
400 g (about 14 oz) conch meat, 10 g rehydrated shiitake mushrooms, 75 g (about 2.6 oz) winter bamboo shoots, 20 g fermented rice wine lees (red yeast rice lees), and an appropriate amount of clear broth.
Seasonings
2 scallions (white parts only), 15 g minced garlic, 1 g minced ginger, 15 g light soy sauce, 3 g MSG, 10 g cornstarch slurry, 20 g red fermented rice paste, 5 g sesame oil, 10 g Shaoxing wine, 250 g peanut oil, cooking oil as needed.
Instructions
1. Slice the conch meat into thin pieces, blanch in boiling water, then toss with Shaoxing wine; slice winter bamboo shoots and shiitake mushrooms; slice scallion whites and mix with clear broth and other seasonings to make a sauce; briefly fry the bamboo shoot slices in oil.
2. Sauté minced garlic and ginger in hot oil, then add fermented rice paste, shiitake mushrooms, and bamboo shoots. Pour in the seasoned sauce, add the sliced conch, and stir-fry until well combined. Transfer to a plate and serve.