1, first put the conch under running water, rinse repeatedly, rinse the surface sediment with water.

2, put it into the light salt water to soak, in the soaking process to change the water often, until the final water becomes clear, and the bottom of the water will not have sand appear, you can carry out the next step.

3, put the conch in the water after soaking, with a special tool to chop off the conch tail.

4, and then put under the water rinse a few times, you can put it back in the shell of the sediment in the rinse all clean, but also help later cooking flavor.

5, and finally the conch meat from the shell "turn" out, is to turn in a circle to pull out. Tail there to remove, that is the viscera part.