Wash the snails and put them in the pot. Put it in cold water, add onion and ginger cooking wine, boil it, remove it and wash it for later use.

Prepare onions, ginger, garlic, peppers and fennel leaves.

Cool the oil in a hot pan, add the fragrant leaves and star anise and stir-fry until fragrant.

Add a spoonful of Pixian bean paste and stir fry in red oil.

Stir-fry the snails, add a spoonful of grilled fish sauce or hot pot bottom material, and don't put them away without them. Add half a bottle of beer and simmer for three minutes. It is best to have green pepper ingredients. If not, sprinkle with coriander and go straight out of the pot!