Oncomelania hupensis 1000g, bean paste 50g, spicy base 100g, fresh rattan pepper 20g, dried pepper 50g, rapeseed oil 100g, ginger 1, two garlic, boiled water 750g, white pepper 1g and cooking wine 50g.

2. Practice:

(1) Clean the screwdriver for later use.

(2) Chop ginger and garlic, and weigh others for later use.

(3) In a hot pot, rapeseed oil is spicy, fresh rattan pepper, ginger and chilli are stir-fried, and red oil bean paste is fried into red oil.

(4) Give half a catty of boiling water, then add soy sauce, white pepper, oyster sauce and spicy seasoning, and cook for 10 minute.

(5) Add salt, chicken powder, sugar, cooking wine and snail in turn and cook for 5 minutes.

(6) Stir the garlic evenly and turn off the fire.