Snails (also known as snails, snails) are relatively large, with two kilograms.

● Accessories:

Dried red pepper and pepper

● Seasoning (this seasoning is not another seasoning ...):

Onion, ginger, garlic, thirteen spices, salt, sugar, chicken essence, soy sauce, soy sauce (note: soy sauce and soy sauce have the same effect), balsamic vinegar, Pixian watercress (or Sichuan pickled pepper and chopped pepper)

● Method:

1. Buy live screws, wash them repeatedly, and drop a little sesame oil (sesame oil) or its edible oil water to make them spit out the sediment in their stomach 12 hours;

2. Use hot water screw to drop liquor, stir to remove fishy smell, and drain for later use;

3. Make sauce to avoid being in a hurry when frying-mix well with a little soy sauce, a little balsamic vinegar, soy sauce, five-spice powder, sugar, salt and chicken essence for later use;

4. Slice the onion, ginger and garlic. Put cooking oil (more) in the pot. Saute onion, ginger and garlic. Add red pepper and pepper (even more than N) according to people's taste. Then add Pixian watercress and stir fry for a while. Add the main material screw and stir-fry until the smell dissipates. Add the sauce and stew for a while. Cover and dry with strong fire water.

Add minced garlic and coriander according to people's taste before cooking, and you're done.

● Precautions:

The amount of salt is slightly more than usual, otherwise it is difficult to taste.

● Features;

Spicy and delicious snail meat has a strong taste.