1. Soak the conch in water and add water to clean it
2. Add water to the pot, put the conch, boil for 5 minutes, cover, turn off the heat and simmer for 2 minutes (forgot to take a picture, hahaha put the empty conch shell in to make up the shot), take out the hard slices on the meat Go down and carefully clean the inside of the conch.
3. Heat oil in a pot, add half a bag of Xiangqi sauce, sauté, add tomato sauce and garlic paste, add oyster sauce, stir fry, add a can of beer
4. Put the sea snails in the pot, keep using high heat, and use a spoon to continuously pour the soup into the sea snails until the soup becomes thick and dry. Just sprinkle in cumin powder!
5. Put the conch on the plate, add all the soup in the pot to the conch with a spoon, the conch tastes great, and the conch is ready to be eaten!
Tips:1. The black tail of the conch is not Baba, but the conch yellow, which is edible! 2. There is a black strip on the back of the conch meat, which is courageous and bitter. It must be removed! 3. If you can eat spicy food, add dried chili shreds and sauté after the oil is hot in the pot, the taste is even better!
