Material: 750g of snail.

Accessories: appropriate amount of oil, soy sauce, 15g oyster sauce, 15g dried peppers, 6 peppers, 2g.

Cooking wine 10g star anise 1g pixian bean paste 10g shredded garlic and ginger.

Clear water, appropriate amount of pepper 1 a handful of sour bamboo shoots, 2 large pieces.

step

1. Snails should be bought from people who have soaked in mud. For hygiene, soak them for an hour or two, brush them with a brush, and then cut off the pointed buttocks of snails with scissors, so that snail meat can be easily removed. Drain as much water as possible.

2. Wash and chop clams (a kind of leaves with special fragrance).

3. Wash and chop perilla.

4. Hot pot, there is no oil in the pot, add shredded sour bamboo shoots and fry for later use.

5. Put oil in the hot pot.

6. Add garlic and shredded ginger and saute until fragrant.

7. Add pepper and dried peppers, and crush star anise until fragrant.

8. Pour in drained snails and stir fry over high heat.

9. Pour in cooking wine and stir fry

10. Pour in soy sauce, oyster sauce, pepper, Pixian bean paste and stir-fry with sour bamboo shoots.

1 1. Add Perilla frutescens and Meretrix meretrix, stir well, and then add water without snail.

12. Cover the pot and stew for about half an hour. Snail meat will taste better if it is kept longer.

skill

No need to put salt, because the seasoning tastes enough.