Flower snails have to be steamed for about ten minutes. Before steaming, first soak the snails in salt water for a while so that they spit out the impurities in their mouths. It's best to soak them overnight so that the bacteria and sediment inside the snails are better removed, and then rinse them at the end. When steaming, lay a layer of ginger slices underneath the snails, so as to remove the fishy flavor of the snails, and at the same time, turn on the high heat to steam for about ten minutes.

Cooking method

1, select fresh conch, you can judge from the mouth of the snail, if the snail meat out of the shell, revealing a small tip and does not move, that is, the dead conch, should not be selected.

2, snails can be used to make soup, and shellfish soup with seafood soup, fresh and delicious.

3, conch can be chilled, made of "chilled conch", it is best to clean up the conch, cooked before eating.