2. Seasoning: lard (refined) (30g). Soy sauce (15g). Monosodium glutamate (2g). Starch (corn) (15g). Onion (10g), salt (5g), ginger (10g), yellow rice wine (10g) and sesame oil (5g).
3. Shell the sweet snail, cut it in half from the gap, and pat it flat with a knife in turn. The top-down piece is a disk with a thickness of 0.15 cm;
4. Soak magnolia slices, wash them and cut them into rectangular slices;
5, the fungus is pedicled, washed and cut;
6. Selective cleaning of rape, wiping the blade and growing into 2 cm pieces;
7. Wash the onion and ginger, slice the onion and mince the ginger;
8. Blanch the snails, magnolia slices, auricularia auricula and rape with boiling water, take them out and control drying;
9. Add the cooked lard into the spoon, heat it, put the onion and ginger into the pot, pour in all kinds of scalded raw materials and stir fry a few times, add seasonings, adjust the taste, and add sesame oil and starch juice.