1. Five large conch can be fried in one plate, this is not too big, six, more than half a catty
2. The conch does not need to be cooked, the shell is smashed with a hammer when it is raw
3. Take the meat and wash the sand and shells
4. This blue one is a bitter thread, so it’s easy to use scissors
5. Put the conch yellow separately, slice the snail meat, the thinner the better
6. Toss the cut conch slices with cooking wine and light soy sauce
7. Green onion ginger, hot pepper, carrot
8. Remove the peppercorns after frying and throw them away
9. The conch is yellowed and filled with oil and placed in the cut conch meat
10. Green onion and ginger stew pot
11. Put the carrots first, then the hot peppers
12. Put the conch yellow and sliced snail meat together, add salt, monosodium glutamate, pepper, and sesame oil
Tips:The conch must be fresh; the thinner the slices of the conch, the better; stir-fry on high heat, put the seasoning quickly, if it slows down, it may become old
