Remove the shells from the conch, slice the meat into pieces, marinate with salt, cooking wine, and white pepper, then blanch in boiling water and set aside.
Mix mashed potatoes with beaten eggs and flour until smooth. Press into a sheet, cut into strips, and press decorative patterns. Blanch in boiling water and set aside.
In a pan, add a little oil, minced garlic, fermented black beans, green and red bell peppers, spicy broth, and chili oil. Stir-fry to make the sauce.
Arrange the potato flowers on a plate, place the conch slices on top, and pour the prepared sauce over them. Serve.
