1, clean the conch with a brush, put it in a pot with water and salt, boil it over high heat and then turn it to medium heat and cook it for 3 minutes and fish it out.

2, ginger minced, add vinegar into sweet and sour sauce.

3, boiled conch with chopsticks inserted into the conch, the conch meat out, take out the inedible part, directly dipped in the seasoning to eat can be.

There is a rich variety of reef conchs, including the following:

1, flat jade conch: the shell is hemispherical, the opening is wider, the spiral is shorter.

2. Cone snail: elongated body, the shell and flesh of the snail are in a uniform spiral from top to bottom, with a smaller opening and a sharp tail.

3, wart lychee snail: spindle-shaped shape, small but very hard, snail meat tastes spicy.