1. Preparation materials: Oncomelania hupensis 500g, small spicy pieces 1, Chili sauce 1 spoon, and appropriate amount of salad oil.

2. Snails remove their tails and wash them.

3. Boil water in the pot.

4. Take it out in two minutes.

5. Heat the oil pan and stir-fry the spicy pieces until they melt.

6. Add Chili sauce and stir fry.

7. add snails.

8, constantly stir fry, stir fry.

Introduction to Oncomelania hupensis: Oncomelania hupensis, a mollusk of Oncomelania hupensis. It can be divided into male and female. It is amphibious and consists of a snail shell and a soft body. The front of the soft body is the head, neck, feet and mantle, and the back is the internal organs. It is the main intermediate host of Schistosoma japonicum. Most of its larvae like to live in water, and adults generally like to live in grass in wet areas above the waterline. Mainly distributed in East Asia and Southeast Asia. The peak period of spawning and spawning is from April to May, and the incubation time of eggs changes with the change of temperature, which takes about 20 ~ 28 days at 16 ~ 23℃. The shell is small, with a height of 7 ~ 10 mm and a width of 3 ~ 4 mm, with a sharp cone shape and 6 ~ 9 spiral layers. The shell is thick and hard, with smooth surface or thick or thin longitudinal ribs, and the spiral layer at the bottom is enlarged. The shell surface is light gray, the shell mouth is oval, with a black frame, and the back of the outer lip has a raised lip ridge with a thickness of 1.