1. Clean the conch carefully in water and cook it in a pot. After cooling, dig out the shell meat, remove the part of the tail mud, and slice it with a knife. One conch can be cut into 6-8 pieces.
2. The carrot can be cut into 2mm thin slices after the skin is removed, and various shapes can be carved with the mold.
3. Cut the pepper into a half centimeter thick ring after removing the base.
4. Peel the ginger and garlic and cut them into thin slices.
5. Start to mix triad oil. Put 50g soy sauce into a clean bowl with a small spoon.
6. Continue to pour 10 grams of sesame oil and stir for several times.
7. Then pour in 10 grams of rice vinegar, mix with chopsticks fully, so that the sesame oil and the liquid soy sauce and rice vinegar can be fully integrated together, and the triple oil is ready.
8. Put 10 grams of cooking oil in the pot, add the garlic slices prepared in step 4 after the oil is hot, turn off the heat after making two golden yellow sides with small heat, and pour the garlic oil into another bowl.
9. Pour proper amount of cooking oil into the pot, add pepper, dried pepper section and ginger slices, and stir fry in high heat.
10. Add carrots and peppers to the oil and stir quickly.
11. Pour in sliced conch and stir fry.
12. After the raw materials are cut off, pour in the oil and stir fry quickly.
13. Add the garlic oil prepared in step 8 and stir fry.
14. Sprinkle a little salt, turn off the fire, and fry conch in soy.
15. Put the conch slices in the bowl, and put the carrot slices and peppers on it.
16. The top layer can also be decorated with a few fresh chili strips.