Prepare a bowl of water, pour 1 pound of stone snails into it and put 1 tablespoon of cornstarch. Scrub for 5 minutes, then rinse the stone snails 2 times with water.

Step 2

Shiso is cut into strips as thick as your pinky finger, ginger is thinly sliced, green onion and cilantro are cut into small pieces, and garlic is crushed. Note that the garlic must not be chopped into garlic paste, otherwise it will run into the stone snails when frying, affecting the taste.

Step 3

Heat the wok over high heat without oil, and dry-fry the stone snails in the wok. Dry frying stone snails can let the water in the stone snails evaporate, which not only can take away the fishy taste, but also make the stone snails easier to taste. When all the water in the snails is dried up, remove them from the pan and set aside.

Step 4

Go ahead and heat the wok, add cold oil that doesn't cover the bottom of the wok, and add the ginger, garlic, dried chili peppers, and pickled bamboo shoots to the wok. When the aroma comes out, pour in the stone snails and stir-fry for 1 minute.

Step 5

Then add just enough stock to cover the snails, and season with salt. If you don't have stock, you can use water instead. Cover and turn down the heat to simmer for 20 minutes.

Step 6

After 20 minutes, reduce the sauce over high heat and stir-fry the perilla, cilantro and green onion. Finally add half a spoonful of pepper to enhance the flavor, mix well and then raw fried stone snails can be out of the pot.