Cooking Steps

1. 

   Step1:Add sugar and mustard to the frozen sliced snails - ginger, garlic and onion. Pour in a little soy sauce, vinegar and sesame oi

2. 

   Step2:Put the conch in cold water and boil until it boils. Once the shell is separated, remove it

3. 

   Step3:Use the bamboo stick to rotate to pick out the snails. Wash them in ice water. Remove the snails cover. Remove the internal organs

4. 

   Step4:Slice the snails and put them on the ice. Add the sauce.

5. 

   Step5:Plum blossom conch - put the conch into the warm water of about 30 degrees, put some ginger slices, add a little salt, soak for 1 hour and spit out the sand

6. 

   Step6:To make sauce, add rice wine and sugar in the pot. Put some plum and ginger slices in the pot. After boiling, cook for another 5 minutes with a small fire. After flameout, let it cool slightly

7. 

   Step7:Put the steamed conch in cold water. Add ginger slices and a little salt. Boil over high heat. After boiling, take out the conch and put it into the sauce. Finally, add a little mint to the conch and marinate it.