There are two kinds of snails in the countryside, one is a big snail, called snail; One is a small one, which is called iron snail here. The big one is to dig out the snail meat and fry it, or you can fry it directly. Small snails remove their tails and stir-fry them. The bacon is cut into a square with a thickness of 2cm, and then a little garlic and ginger are cut into the same size as garlic, and a little dried pepper is added. Put lard in the pot, and the snail now becomes a favorite when the oil temperature is 40% hot. Besides, various ways to eat it are as follows: firstly, wash the snail, soak it in a clear water basin, and let it spit mud. It is best to drop a few drops of vegetable oil in the basin, so as to induce the snail to open its mouth.

Stir-fried snail. Put the wild snail in clean water for a few days, and let the snail spit out the mud in his stomach. If you want to spit out the mud quickly, you can add a proper amount of salt, so that the snail will spit out the mud quickly. The snail that spits out the mud, the snail that is picked up from the farmland, is put into the basin, added with clear water, and then added with a handful of salt (the role of salt is to make the snail spit out the mud in his body). Soak for a day or two, and remember to change the water. After the snail spits out the mud, cut off its ass with pliers, burn the pan fiercely, and add oil (about two tablespoons). Be sure to put the oil generously, one by one when serving. Wait until the garlic, lobster sauce, onion, ginger, red pepper and green pepper are fragrant together at 80% heat, then wash the drained snail and stir-fry for 5 minutes.

It was not until June and July that the calving ended, and then it gradually became fat. Before and after the Mid-Autumn Festival, the snail reached the peak of fatness, and then it will gradually slim down. Add bean paste, minced garlic, scallion, dried pepper and oil-soaked pepper to the hot oil in the pot, stir-fry red oil, then pour in prepared snail, add shredded red pepper, stir-fry a little, add a little water, add seasonings such as sugar, salt, monosodium glutamate, chicken essence, oyster sauce, rice wine, five spices, add dried pepper and pepper, stir-fry snail, add oil-consuming soy sauce, chicken essence, cinnamon and fragrant leaves, and finally add beer.