Dry-fried snails. We picked them up one by one in the field, hehe.

Wash the snail meat and set aside. Prepare dried sea pepper, sauerkraut, dark soy sauce, cooking wine, garlic, ginger, chopped onion and a small amount of soaked sea pepper.

Heat oil, add ginger, garlic, soaked sea pepper and pickled cabbage, stir-fry until fragrant and set aside.

Heat oil again, add ginger, garlic and snail meat, cook with cooking wine, add onions and five-spice powder Fry until the oil is bright, add the previously fried ingredients and stir-fry, then add an appropriate amount of water and a small amount of dark soy sauce to season. Wait until the oil becomes bright and you can take it out of the pan. Remember not to make the fire too big. The snail shells we picked up were 4-5 centimeters in size and were still fleshy. After frying, it tastes very fragrant and not doughy.

Just replace it with other meat