1. Prepare the raw materials. After buying the conch, put it in clean water. Throw some pepper rings in the water to let the conch spit sand (about 3 hours)
2. Cut the steak into a suitable size, bring it to the pan, add water, and boil for 5 minutes. The blanched steak should also be soaked in clean water to soak all the blood, so that the cooked steak is less mutated (it takes about 3 hours)
3. Take a pressure cooker, pick up the soaked steak and put it in the pot, add the salt, ginger, shallots, star anise, garlic cloves in seasoning A, light soy sauce, oyster sauce, cooking wine, add appropriate amount of water, cover and heat 15 About minutes
4. After cooking, let it cool naturally and let it deflate. Use chopsticks to pierce the steak. It can be easily pierced through.
5. Cut the basil and mint into thin strips, soak the red pepper and chop finely for later use
6. Heat the pot, pour a small amount of oil, add the soaked red pepper, ginger and garlic to the pot to explode the aroma
7. Pour the cooked steak and soup into the pot and bring to a boil
8. Put two fish scented leaves and cook together for 10 minutes to allow the steak to fully absorb the acid of the soaked pepper and the fragrance of the scented fish leaves
9. Clean the soaked conch, pour it into the pot and cook with the steak, keep it on high heat and cook until each snail has opened its mouth, pour the cooking wine
10. Finally, add perilla and mint, and cook for 1-2 minutes to let the conch taste taste. Try the taste and season with salt.
