1. Brush the conch, peel and slice the ginger, tie the scallion leaves into knots, and set aside the onion.
2. Add appropriate amount of water, ginger slices, cooking wine, green onion knot to a boil, pour in the conch and cook for about eight minutes.
3. To prepare the dipping sauce, cut the ginger and green onion into the ends, pour in an appropriate amount of soy sauce, and top with hot oil at the end (add a few millet peppers if you like spicy food).
4. start.
Tips:The dipping sauce can be matched with everyone's preference, and wasabi soy sauce is also a good choice.
