1. After the snail is soaked in salt water, cut off the tail of the shell with iron tongs, leaving only the shell, washing and draining.

2. Wash the onion and cut it into sections for later use.

3, two spoonfuls of oil in the wok, sauté ed dried peppers, Pixian watercress, and pepper powder.

4. Then fry the snails, add 1 tablespoon of yellow wine and continue to fry for a while.

5. After smelling the fragrance, add a little water to the pot, and then add chicken essence, onion, garlic, salt and other seasonings to taste.

6. Pour the sesame oil before cooking and turn it evenly.