1. This is fresh ~ live conch
2. Rinse the bought conch with running water
3. The conch soaked in the water will slowly open the top cover, and then retract with a poke
4. Cut a little ginger
5. Pour the rice vinegar and set aside
6. Garlic slices, ginger slices
7. Add water to the pot, add garlic slices and ginger slices, and cook on medium heat until the water is 60% hot
8. Put the conch with the mouth facing up, heat it over medium heat, and turn it over with chopsticks at the same time
9. Wait for the water in the pot to boil, quickly remove it
10. Put the conch on a plate, use chopsticks or toothpicks to slowly pick out the conch meat
11. Pick out the conch, you can see a piece of bluish-black flesh, if you want to remove it
12. Conch meat dipped in ginger vinegar sauce to eat
Tips:When the conch is in the pot, you must grasp the water temperature and the blanching time. The conch in the cold water pot is old, and the yellow on the back cannot be picked out. The meat in the front tastes like a rubber band. The boiling time is too short and not cooked. Ah; this is all based on the feel, just practice it a few more times; eating conch, only ginger and vinegar, no salt, ginger and vinegar have the effect of sterilization and disinfection; with ginger vinegar sauce, this conch meat is very tender, the latter The yellow is so delicious, I like the yellow conch the most.
