1 conch, 150g scallops, carrot, shreds of mustard green, salt, gourmet powder, pepper, starch, salad oil, soda, meat tenderizing powder

RECIPE

1. Take the conch meat out of the shell, slice it, marinade them in soda and meat tenderizing powder, boil the shell to clean it.
2. String a carrot slice, conch meat slice and a scallop chip with a shred of mustard green, finish all of them in this way, then scald them in boiling water.
3. Braise the salad oil to be half done, put in the above ingredients, then drain off the oil. Put them in a frying pot with wine, then add salt, gourmet powder, pepper, stir-fry them, then put in starch to make paste, pour in done oil, finally put them in the shell.