1. Ingredients: 1000g snails, Sichuan peppercorns, dried aniseed onion, ginger and garlic, appropriate amount of red pepper, appropriate amount of chopped pepper sauce, 1.5 spoons of soybean paste, 3 spoons of sweet noodle sauce, 2 bay leaves, 2 amomum villosum seeds , 1 nutmeg, a small handful of cumin, about 2 cm of cinnamon, a little soy sauce, an appropriate amount of salt and vegetable oil.

2. Dry the washed and raised snails.

3. Add oil to the pot, heat the oil and add the peppercorns and aniseed.

4. Cut the dry red chili into sections and fry in oil until fragrant. Add onion, ginger and garlic and fry until fragrant.

5. Turn the heat to low, add the chopped chili sauce and stir-fry the red oil.

6. Add soybean paste and stir-fry until fragrant.

7. Add sweet noodle sauce, then add a little soy sauce and stir-fry continuously.

8. Add the crushed Amomum villosum, nutmeg, cinnamon and cumin leaves and stir-fry over low heat for 2-3 minutes.

9. Fried sauce.

10. Pour the dry snails into the sauce pot, turn up the heat and stir-fry evenly, then add half a cup of water and an appropriate amount of salt, turn to medium heat and continue to stir-fry for 8-9 minutes. When the water in the pot is almost dry, you can turn off the heat.