1. Material: 500g snail, two onions, 3 slices of ginger, 3 cloves of garlic, 2 peppers, proper amount of aniseed, fennel, appropriate amount of hot sauce, one spoonful of oyster sauce, one spoonful of soy sauce, one spoonful of soy sauce, salt, sugar, pepper and Shaoxing wine.

2. Before cleaning snails, drop 1 to 2 drops of oil in water, and then rest for half a day to a day, which will spit out the dirty things in snails.

3. Fry the tip of snail's tail with pliers or scissors, and then rinse it with clear water for many times until the water becomes very clear.

4. Chop onion, ginger and garlic for later use.

5. Put the oil in the pot. When the oil is hot, add onion ginger, pepper, star anise petals and fennel, and stir-fry for fragrance. Add Chili sauce (increase or decrease according to personal preference) or dry Chili, which will be more fragrant. Stir-fry a spoonful of oyster sauce, stir-fry snail, add soy sauce to taste, add a little water, cover and stew for 3 minutes, then cook Shao wine, remove the cover and remove the fishy smell; Open the lid and add a little sugar, a little salt and pepper to taste. Turn on the fire, collect the juice, color it, and then plate it.