1. Generally speaking, ordinary-sized conches need to be boiled for more than 10 minutes, and the steaming time can be longer, about 12 minutes. If the conch is particularly large, additional time may be required as appropriate.

2. Use a knife to cut off the tail tip of the conch with the shell. This not only removes the inedible digestive system and food residues of the conch, but also makes it easier to cook and taste.