1. Spicy stir-fried field snails

(1) Ingredients: appropriate amount of field snails, appropriate amount of dried chili, Sichuan peppercorns, watercress, pickled ginger, garlic, pickled peppers, vegetable oil, cooking wine, MSG, salt , white sugar.

(2) Place the snails in clean water, change the water every day, and rest for 3 days, then cut off the buttocks, wash and filter the water.

(3) Put an appropriate amount of oil in the wok, add Sichuan peppercorns and fry until fragrant, then remove and stir-fry the snails.

(4) At the same time, add ginger, garlic, pickled pepper and watercress and stir-fry together. After stir-frying, add appropriate amount of salt and sugar.

(5) Stir well and add coriander, dried chili pepper and cooking wine, add appropriate amount of water to submerge the snails, cook over medium heat until the water dries up, add MSG to season and serve.

2. Sauce-flavored snail meat

(1) Ingredients: appropriate amount of snail meat, Schizonepeta, spicy sauce, a little green and red pepper, ginger and garlic, light soy sauce, MSG, cooking wine, Oil, a little salt.

(2) Add salt to the snail meat, rub it thoroughly, then rinse it with water and set aside.

(3) Cut the green and red peppers into the size of snail meat, and chop the ginger and garlic.

(4) Heat oil in a wok, add ginger and garlic and sauté until fragrant, then add spicy sauce and stir-fry until fragrant, add snail meat and stir-fry.

(5) Stir well and add cooking wine, add an appropriate amount of boiling water, add salt and light soy sauce, then cover the pot and simmer until the water dries up.

(6) Then add green and red peppers and nepeta, stir-fry evenly, season with MSG, and serve.

3. Cucumber and escargot stew

(1) Ingredients: escargot, cucumber, bay leaves, onion, ginger and garlic, bean paste, cooking wine, light soy sauce, green pepper, chopped pepper, green onion segments , MSG, pepper, salt.

(2) Cut the cucumber into large pieces and put it into the soup pot. Use a brush to wash off the sediment on the surface of the snails, and cut off the tail for later use.

(3) Heat the oil in the wok, add ginger, garlic, bay leaves and bean paste and stir-fry until fragrant, then add the snails and stir-fry together.

(4) Add cooking wine, light soy sauce and chopped pepper, add salt and continue to stir-fry, then add boiling water, cook flush for 5 minutes, then pour into the soup pot.

(5 ) Cover the pot and simmer for another 5 minutes. Add green pepper, green onion, pepper and MSG.