It is recommended to cook conches of average size for about 10 minutes. This can ensure that the conch meat is fully cooked while retaining the most umami flavor. Do not cook it for too long or too short. If it is cooked for too short, the meat will be undercooked and smells fishy and hard to eat. If it is cooked for too long, the meat will also taste bad. Too hard to bite.

Be sure to remove the sand before cooking conch. You can soak the conch in salted water or a few drops of sesame oil in the water for 2 hours, allowing it to spit out sand naturally, and then scrub the conch clean. You won't eat sand when cooking.

When cooking conch, you must cook it in cold water, never in hot water:

It tastes better and tastes fresher when cooked in cold water. When the conch is cooked in a pot under cold water, the conch is heated evenly and naturally, and the conch meat can be completely cooked as the water temperature rises. The texture can be fragrant, soft and elastic, and the taste is more delicious; when it is cooked in hot water, it will not be chewy. It's moving and very fishy. When cooking conch, the outer meat of the conch will tighten due to the instant exposure to high temperature. At the same time, the outer meat will be cooked prematurely because it cannot withstand high temperatures. As a result, the fishy smell from the inside of the conch cannot be cooked, and the meat on the inside is also difficult to cook. The final result is that the finished product tastes hard.