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Conch with Red Wine Lees, 红酒糟炒螺片
"Love that red stuff"
Red wine lees are definitely one of those signature Fuzhou flavors. Sometimes you can find them in NYC Chinatown, but I’ve honestly never been able to find these anywhere else. I’ve checked countless Chinese grocery stores in California with no luck. Please comment below if you find a reliable source for this. In the meantime, you can make your own by following this recipe. Procuring this ingredient might be the hardest part of this otherwise simple and delicious recipe.
red wine lees (hong zhao 红槽)
fresh or frozen conch
If you’re starting with frozen conch, remove it from the freezer and defrost for 1 hour on the kitchen counter.
Slice the conch into thin slices.
After that, heat up the wok with oil.
Add sliced ginger.
Then, add red wine lees and stir fry until fragrant.
Next, add conch and stir fry.
Be very careful not to overcook conch. It gets really tough and difficult to eat if overcooked. It is best served slightly rare.
Finally, Add a dash of sugar and salt.
And you're done!
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