Methods:
1. put the shell of the yellow snail into the boiling water fire-boiled for 2 minutes, removed with a wooden stick to pick out the conch meat;
2. green bamboo shoots cut the development of the 6-centimeter segment, put into the boiling water fire-boiled for 1 minute;
3. will be picking out of the conch meat to remove the sandbags, cleaned and put into a pot, add the old hen, sausage, chicken fillet, pork lean pork, broth boiled over high heat, and then changed to a civilian fire boil 8 hours, before starting 0.5 clock into the salt, start pot before 0.5 clock to put in salt. Then change into the fire boil 8 hours, 0.5 hours before the pot put into the salt, 10 minutes before the pot put into the chicken essence;
4. will be boiled conch meat removed, with a knife head into a thick 0.2 centimeters of the slice, with conch slices encapsulated in bamboo shoots into the plate and with the boiled water after the bluebells decorated;
5. pot into the pot of conch meat boiled in the original soup 80 grams of high-heat boil open to the outside of the abalone juice, soy sauce, Sugar, chicken essence powder, sesame oil roasted over low heat open and adjusted with flavor, thickened with wet bract starch, poured with oil from the pot, poured on the conch slices, followed by yellow conch shells placed on the edge of the plate decorative design can be.