Ingredients
400 g sea snail meat, 50 g pea shoots, 50 g spinach.
Seasonings
10 g each of shredded scallion and ginger, and appropriate amounts of salt, MSG, cooking wine, and clear broth.
Preparation
1. Wash and trim the spinach, then cut into 4 cm (about 1.5 inch) pieces; rinse the pea shoots and drain well.
2. Remove the head and tail from the conch meat, wash clean, then place in a container, add a pinch of salt, and rub with your hands to remove the slime.
3. Then rinse in clean water, cut into connected slices, blanch in boiling water until about 80% cooked, remove and drain.
Steps
1. Bring the clear broth to a gentle simmer in a pot, blanch the spinach until just cooked, then remove and place it into a bowl.
2. Skim the foam from the broth in the same pot, add the sliced conch and bring to a boil, then add a little cooking wine, salt, MSG, and shredded ginger, and cook until it comes to a boil again.
3. Then add the pea shoots and a small amount of shredded scallion, cook briefly, and pour everything into the soup bowl containing the spinach segments.