Slice the conch first, put it on a plate for later use, and put the ginger slices into the water in the pot.

2.

After the water boils, put the conch slices into the pot, blanch for half a minute, scoop them up and rinse them with cold water.

3.

Put the conch on a plate and add shredded ginger and scallions. Drizzle with steamed fish bone oil and old wine. Finally, hot oil is poured on it.