Accessories: scallion 300g.

Seasoning: 20g of ginger, 3g of salt, 2g of monosodium glutamate, 5g of sesame oil, 5g of vinegar, 5g of soy sauce and 20g of sesame oil.

The method of warm mixing screw:

1. Wash the live conch and cook it with boiling water. Wash the original soup, cut into pieces while it is hot, and chop the snail yellow; Remove the onion leaves from the green onions, leaving the onion slices in half and cutting them into 2 cm long sections.

2. Take a clean basin, add conch meat and onion, add proper amount of salt, monosodium glutamate, soy sauce, rice vinegar and Chili oil and mix well.

For more information about warm-mixed snails, please check out Mint.com Food Library/Restaurants/Wen-mixed snails.