After washing the conch meat with clear water a few times, he boiled the water. After adding cold water and cooling it to 80 degrees celsius, he could boil the conch in the pot. Once it was cooked for two to three seconds, the conch meat was immediately scooped out.
He used the remaining water to heat up the sliced celery. The celery was green and did not release a strong taste.
He added some salt to the oil and stir-fried the celery until it was cooked.
The taste of the conch meat was very hard. There was a fine line between tender and hard. Hence, after the wine was prepared, Xu Le immediately threw the conch meat in and increased the heat.
