1, half a pot of water with ginger, scallions, cooking wine boiling, put in the conch scalding boil 4-5 minutes, pick up immediately after soaking into the ice water for five minutes.

2, fish out the conch with a small fork pick out the meat, remove the center section of the yellow-green intestines. Meat slices on the plate, the tail back to the pot and then hot 3-4 minutes after fishing up the plate.

3. Sprinkle with shredded green onion/tender ginger, drizzle with 1 tbsp light soy sauce, a pinch of white pepper and splash with 2 tbsp boiling oil.

When the heat is right, the conch meat is soft and crispy, and the flavor is sweet and nourishing!