500G of conch

1 bunch of enoki mushrooms

2 pieces of garlic

peanut oil

barbecue sauce

oil

wine

cumin or ready-made barbecue sauce

cumin powder

copper

water

Step 1

Wash and set aside the flower armor snails.

Step 2

Clean the mushroom and cut off the tail.

Step 3

Mince the garlic into a paste

Step 4

Add peanut oil to the pot, stir in the garlic. Add the oil, wine and BBQ powder. Set aside.

Step 5

Pull a section of tinfoil out about 50cm. Fold it in half. Seal it airtight.

Step 6

Finally, dismantle it into a small bag. Leave an opening out

Step 7

Carefully and gently, add the enoki mushrooms first. Pinch the tail there a bit to give it a spread. Then add the appropriate amount of flower snails. Then pour in the previously prepared garlic, moderate amount of barbecue sauce and barbecue powder and water. Add water moderately, if you like soup, you can add more. Finally add the enoki mushrooms once more. After all are put, slowly seal the last mouth to tight. Bake for 50-60 minutes. (When the tinfoil expands that is when the conch has opened. You can take it out when it's big enough to expand.)

Step 9

Take it out and make a cut on the top with a knife, and you can taste the delicious conch.