1. Soak the vermicelli in hot water until soft, cut into small pieces, chop the garlic into puree, and cut the chili into small pieces.
2. After washing the imperial conch, open the mouth, scrape off the meat and remove the black intestines.
3. Put the soaked vermicelli on the shell.
4. Put the snail meat on it.
5. Put the minced garlic and Zhitian pepper together, add the steamed fish soy sauce and mix well.
6. Put the garlic sauce on the snail meat, don't waste the remaining juice, pour it on the snail meat.
7. Put it in an ACA steamer or steamer and steam for 8 minutes on high heat.
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