Cut the ginger into large pieces and cut more.

Spread the cut ginger on the bottom of the pot.

Put the conch's mouth down on the ginger.

Don't add too much water to the pot, just reach a quarter of the height of the conch without ginger!

Add the right amount of salt and a small amount of white pepper.

Cook on high fire 12- 15 minutes. At this time, the water in the pot just drained. This is the most critical, because when cooking seafood, the seafood itself will come out of the water. If it is not drained, some of the fresh flavor of seafood will be taken away. But if the water is drained, the freshness of seafood will remain in the seafood, so it will be fresher!

I can't help eating one first.

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