Snail amount

Ginger right amount

Garlic right amount

Appropriate amount of dried pepper

Tangerine peel

Zanthoxylum bungeanum

Appropriate amount of liquor

Pickled pepper amount

Soak ginger properly.

Illicium verum

Proper amount of aniseed

Rock sugar is used to improve the taste. I used seven or eight pieces for three kilograms of snails, the small ones.

Just put two-thirds of the snail in the cooking oil pot.

Proper amount of salt

Proper amount of sun vinegar

How to eat snails cold?

Chop ginger, garlic, pickled pepper, diced tangerine peel, break off octagonal corner by corner, and divide aniseed into two pieces.

Oil in the pan, put 70% to 80% oil temperature into the dried Chili section, fry until the color is bright, remove and control the oil, re-oil, add star anise, anise and pepper after 70% to 80% heat, pour in the drained snail after ten seconds, and keep turning, don't stop.

Stir-fry until it is slightly worse than your favorite dryness by about 30%. Add pickled pepper, soaked ginger, wine, vinegar, ginger and garlic. Stir-fry until it is about 20% worse than your favorite dryness. Add dried tangerine peel and rock sugar and stir fry. Add the dried chillies and fry for about 30 seconds before taking out the pot. The whole fire. Sprinkle salt on the pan.