1.

Water the snail for half a day, wash it, and cut off its tail.

Shredding small red pepper, mashing garlic, shredding ginger, slicing sour bamboo shoots and chopping celery.

2.

Heat the oil in the pan, add garlic, lobster sauce and pepper, stir-fry snails for a few minutes on high fire, add water, add five spices, cooking wine and salt, cover the lid and simmer on high fire.

3.

Stew until the water is dry, add celery and sour bamboo shoots, and season with soy sauce.