1. Heat a red wok, add oil, pour minced garlic, perilla leaves, sand tea sauce, tempeh, etc. into the wok and sauté until fragrant. 2. Add the snails and stir-fry continuously, splash in boiling water, season with refined salt, and stir-fry until cooked through. 3. Thicken the gravy, add tail oil and sesame oil

mix evenly and serve on a plate. 2. Ingredients: Field snails - cut off the tail, wash and set aside ginger, garlic - slice into white scallions - cut into sections red pepper, dried chili - cut into eight pieces

Corn ---- one perilla leaf ---- appropriate amount of salad oil, salt, soy sauce, chicken crystals, rice wine, balsamic vinegar, and sugar. Method: After the pot is heated, do not add oil. Stir-fry the snails first. Fry until

When the suckers of the snails fall off a lot, put them out in a bowl and set aside. When frying, you can put a little salt in it. This is a ready-made pot for later use. Wash it, heat it, and pour in an appropriate amount. of salad oil, then put down one star anise

When the star anise is fragrant, add the chopped ginger, garlic, and dried chili and stir-fry for five or six times, then add the chopped red pepper Spicy peppers, and white segments of scallions, then sprinkle a little salt to smell the aroma and set aside.

Next, pour an appropriate amount of salad oil into the pot, add the snails to the pot, and put in the star anise from before. Stir-fry, add rice wine, soy sauce and a small amount of water, then pour the fried peppers on top of the snails, do not move them, simmer them with wine

When half of the water is reduced, add the perilla leaves , chicken crystals, a little sugar, and a little balsamic vinegar, stir-fry together, stir-fry for about ten times, and then you can smell the strong aroma from the snails