Ingredients: 2 kg of Oncomelania hupensis, parsley 1 bar, appropriate amount of leek, 5 slices of ginger, appropriate amount of minced garlic, star anise 1 piece, and fragrant leaves 1 piece.

Accessories: dried tangerine peel 1 tablet, soy sauce 15g, oyster sauce 15g, chicken essence 1g, 5 dried peppers.

Steps:

1, Oncomelania hupensis bought back, first raise it with clear water for 3 hours, spit out the remaining sand, chop up coriander and shallots, and soak the dried peppers for a while.

2. After cleaning the surface, knock off the tail with the back of the knife. Remember to crack it and smell it. If it stinks, it must be discarded. A smelly snail will ruin a pot of fried snails.

3, hot pot, put the right amount of cooking oil, saute ginger and garlic, add snails and stir fry for a while.

4. Add pepper, cooking wine, star anise leaves and dried tangerine peel and stir well. This step is to enhance the fragrance and remove the odor.

5, add soy sauce oyster sauce, salt and pepper stir fry, add chicken essence and mix well.