Step 1: Soak the dried conch meat in water for 10~20 minutes (warm water can be used to save time), and then take it out, without pouring out the water that soaked the conch;

Step 2: Slice two green peppers, several auricularia auricula and 100g pork, and take out conch meat for later use;

The third step is to stir-fry the pork, green pepper and fungus in the pot, and finally add them when the conch meat is almost cooked (in case the conch meat is too old to use). Add a little starch to the water soaked in conch meat and pour it into the pot. After the soup is collected, it is served on a plate.