Prepare a variety of ingredients, wash the conch.

Cut large pieces of ginger, cut some more.

Spread the cut ginger on the bottom of the pot.

Place the conch, mouth side down, on top of the ginger.

Fill the pot with water, don't add too much, just enough to reach a quarter of the height of the conch without the ginger slices!

Add salt and a pinch of white pepper.

Open high heat and cook for 12-15 minutes, at this time the water in the pot is just about to dry out, this is the most critical, because when cooking seafood, seafood itself will be out of water, if you do not dry out the seafood, seafood will be taken away from part of the fresh flavor. But if you collect the water dry, the fresh flavor of the seafood is retained in the seafood, so it is also more fresh yo!

Can't help but eat one first.

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