Cooking Steps

1. 

   Step1:Sliced conch - use a sharp tool to break the shell (moderate force should not be too strong). Remove the black and yellow parts of the tail. Wash with salt water. Remove with clear water. Put a knife blade on the chopping board to go out to sea. It's hard work. The knife should be sharp. Otherwise, it's easy to cut.

2. 

   Step2:Slice the red pepper, green pepper, carrot and pig's stomach mushroom. Shred the ginger. Slice the scallion. Dice the garlic. Soak the black fungus and tear it into small pieces. When the above ingredients are ready, put them into boiling water and fish them out. Fish out the conch slices in boiling water for 5 seconds.

3. 

   Step3:Heat up the oil. Put in the sliced oil until it is broken (about 5 seconds). Drain the oil and remove. Stir fry the onion, ginger and garlic in the remaining oil. Stir fry the green red pepper, black fungus, mushroom and carrot. Add the cooking wine, oyster sauce and salt at the same time. When it is about to be cooked, pour in the conch slices and shallot. Toss the spoon to start the pot. Fresh and crisp fried conch can be served.