Oil-splashed conch slices

Overview

Heavy oil is also delicious.

Keep the conch alive for a few days and spit it out.
Steam the conch for ten minutes, remove the internal organs and remove the meat.
Wash and slice the conch meat. Prepare shredded green onions, shredded ginger, minced garlic, and shredded red pepper. Then adjust the sauce with light soy sauce, dark soy sauce, salt, sugar, and cold sauce and set aside.
Mix the conch slices, shredded onion, ginger, and red pepper in a stone pot, pour in the prepared sauce, mix well, and set aside.
Heat a ladle of hot oil until it smokes.
Pour hot oil directly into the pot. The amount of oil depends on personal taste, I use more here. Because the rest can be brought down below. Then sprinkle with chopped green onion and serve.
Pour hot oil directly into the pot. The amount of oil depends on personal taste, I use more here. Because the rest can be brought down below. Then sprinkle with chopped green onion and serve.