1, prepare ingredients: snail pepper, garlic, cooking oil, salt, lobster sauce, soy sauce and monosodium glutamate.

2. Prepare some clean small spiral peppers first, and then break off the pedicels of the peppers one by one. This kind of snail pepper has moderate spicy degree, thin and crisp skin and better taste. Don't cut the pepper with a knife, just pat the pepper with a knife and break the skin, so that the pepper is easier to taste and the pepper seeds inside don't need to be removed.

3. Next, prepare a few more garlic, squash them one by one, and then cut them all into minced garlic for later use.

4. After the pot is hot, you don't need to pour oil into the pot, just pour in the snail pepper and stir fry, then add a spoonful of salt, stir fry with a shovel, and stir fry the dry gas in the pepper for about 5 minutes. Stir-fry the spicy taste in the pepper until it softens, and then put it in the pot for later use.

5. Pour the oil into the pot. After the oil is hot, pour the minced garlic into the pot, add some douchi, stir fry, stir fry the garlic and douchi, then pour the pepper into the pot, stir fry evenly, then add soy sauce, add a spoonful of monosodium glutamate, stir fry the seasoning, let the pepper taste, stir fry evenly, and then turn off the heat and take out the pot.