1, main ingredient: river snail. Seasoning: garlic, sour bamboo shoots, lobster sauce, perilla leaves, Chili oil, oil, salt, cooking wine (a small amount), onion, ginger, red pepper, green pepper and red pepper.

2, strong fire dry pot, oil (about two tablespoons. Be sure to put the oil generously, one by one when serving), until the garlic, sour bamboo shoots, lobster sauce, onion, ginger, red pepper, green pepper and little red finger pepper are all fragrant when it is 80% hot, then wash and drain the snail and stir fry for 5 minutes (keep stirring in the meantime). Add Chili oil, perilla leaf, salt and cooking wine and stir-fry for 5 minutes.