The general size of the conch is recommended to cook about 10 minutes best. This will ensure that the conch meat is completely cooked at the same time, retaining the most fresh flavor, the time should not be cooked too long or too short, cooked too short meat is not cooked fishy taste is very difficult to eat, cooked too long meat will be equally hard to bite.

Before cooking conch must go to the sand, you can first give the conch with salt water or water soaked in a few drops of sesame oil for 2 hours, so that it naturally spit sand, so that after the clean conch cooking out will not eat the sand.

Cooking conch must be cold water in the pot, do not hot water in the pot to cook:

Cold water in the pot taste good, taste more fresh. Cold water pot to cook conch, conch heat evenly natural, conch meat can be accompanied by the rising water temperature and together with the complete was cooked, the texture can be done on the fragrant soft Q elastic, flavor is also more fresh and delicious; hot water pot to bite, but also very fishy. Boiled conch, conch because of instant contact with high temperatures, the outer layer of meat will be hard to shrink, and at the same time the outer layer of meat because of high temperature resistance will be cooked prematurely at the same time, resulting in the inner conch fishy flavor can not be cooked out of the inner meat is also difficult to cook, and ultimately lead to the finished product texture hard.