Cut the ginger into large pieces, and cut more.

Spread the cut ginger on the bottom of the pot.

Code the conch with its mouth facing down on the ginger. Don't add too much water to the pot, as long as it reaches a quarter of the height of the conch without the ginger level! Add the right amount of salt and a small amount of white pepper.

Boil on high heat for 12- 15 minutes, when the water in the pot is just drained, which is the most important thing, because when cooking seafood, the seafood itself will come out of the water, and if it is not drained, some of the umami flavor of the seafood will be taken away. But if the water is drained, the freshness of seafood will be preserved in seafood, so it will be fresher!