1. Prepare ingredients
2. Pinch off both ends of mung bean sprouts and set aside, shred the green onion, ginger, and red pepper
3. Smash the conch and take out the snail meat, add a little salt in the water to wash away the mucus, and slice into pieces
4. Bring water to a boil, add ginger slices, cooking wine, blanch for about 1 minute, remove
5. Put it in cold water to cool, remove and drain the water for later use
6. Boil the mung bean sprouts in the water until they are dead, remove and put in cold water to cool, remove and drain
7. Place mung bean sprouts and conch slices on the plate
8. Add June fresh special grade soy sauce, sprinkle with coriander
9. Heat the oil in the wok until it smokes, pour it on the green onion and ginger and serve. Mix well when eating
Tips:The June fresh special grade soy sauce is used, which is a brewed soy sauce and has a very fresh taste. There is no need to add too many seasonings. It can be used directly in cold dressing without heating.
