Cooking Steps

1. 

   Step1:After blanching, use toothpick to pick out and clean the meat and remove the internal organs. Then, plug the meat back into the shel

2. 

   Step2:Heat the oil in a hot pot. When the oil is 50% hot, put in ginger slices, cinnamon, prickly ash, star anise and dried chilli. Stir fry to give the fragrance

3. 

   Step3:After the fragrance is stirred, pour in the prepared conch and stir fr

4. 

   Step4:When the shell turns white, turn down the heat. Then put in some bean paste, chili sauce and a small piece of hot pot bottom material and stir fry over low heat

5. 

   Step5:Stir fry until the color turns red. Pour in beer. Stir in oyster sauce, soy sauce and soy sauce. Simmer for 5 minutes

6. 

   Step6:When the soup in the pot is a little less, add water starch and continue to stir fry. Turn off the heat after the juice is collected in high heat

7. 

   Step7:Put the snail clip in the plate with the outlet facing up. Sprinkle some diced chives and red peppers at last