Deodorization method: shell conch, take meat, cook in cold water for three or four times, and finally add ginger slices, onion strips and Shaoxing wine to cook, and then completely deodorize.

Sauce explosion conch practice:

Ingredients: 500g conch. 60 grams of tomato sauce. Half a bag of fragrant sauce. A tablespoon of oyster sauce. Can of beer. A tablespoon of garlic sauce. A tablespoon of cumin powder.

1. Soak conch in water and add water to clean it.

2. Add water to the pot, add the conch, boil the water for 5 minutes, then cover the pot, turn off the fire for 2 minutes, take out, remove the lumps from the meat, and carefully clean the inside of the conch.

3. Add half a bag of fragrant sauce to the pot, stir fry, add tomato sauce and garlic sauce, add oyster sauce, stir fry, and add a can of beer.

4. Put the conch into the pot, keep using high fire, and pour the soup into the conch with a spoon until the soup becomes thick and dry. Just sprinkle cumin powder!

5. Put the conch in the plate and spoon the Tonga in the pot into the conch.