1.

Cut the snail meat into thick slices for later use.

2.

Cut celery into small pieces.

3.

Slice the carrots.

4.

Add salt and thicken juice and mix well.

5.

Blanch celery and carrots with boiling water, pick them up, rinse them with cold water and drain them for later use.

6.

The oil pan is hot, pour some oil. After smoking, quickly pour in the snail meat and stir fry. When the color changes, you can lift the pot.

7.

Pour the thicken juice into another oil pan, stir-fry with a spatula until thick, add celery, carrot and snail meat, and stir well.

8.

People who like to make peppers with spicy long iodine in winter can add them.