Practice a

(1) snail shells to take the meat washed, with salt, cooking wine marinated for use; ginger, garlic cut into fingernail slices; garlic take the white section of garlic, with a diagonal knife method of cutting into a 1-centimeter-long horseshoe; dried chili peppers cut into 1-centimeter-long tube.

(2) first marinated snail meat with boiling water blanch a little filtered water, the pot of oil burned to 7 into the heat under the snail meat popped off raw. Pan a little oil hot, under the dry chili, pepper fried crisp, then put chili sauce, ginger, garlic slices fried, and then into the snail meat, salt, sugar, monosodium glutamate, celery granules, garlic quickly stir-fry, dripping into the sesame oil and evenly from the pot to plate.

Practice 2

1. Soak the snails in water and replace the water regularly so that they can spit out the sediment. Use a pair of pliers to split the tail of the snails.　　The garlic is flattened and chopped, and the dried chili peppers are cut in half vertically and the seeds shaken off. 2.　　2. Heat the oil in a pan, add the star anise, peppercorns and dried chili peppers in turn and stir-fry over low heat. 3.　　3. Add the snails and stir-fry.　　4. Add soy sauce and cooking wine.　　5. Add a bowl of water. Boil and add a spoonful of sugar and stir-fry well cover and simmer over high heat for about seven or eight minutes, then add salt.　　6. When the soup dries up turn to medium-low heat and stir-fry.　　7. Add garlic and cilantro quickly turn well can be removed from the pot.