Ingredients:

(1) 1,000g of flower whelk, (2) 2 tablespoons (30ml) of bean paste, 2 tablespoons (30ml) of satay sauce, 2 tablespoons (30ml) of curry powder, 1 tablespoon (15g) of black pepper, 1 tablespoon (15g) of pepper, 1 tablespoon (15g) of chili powder, 1 tablespoon (15g) of peppercorns, 1 tablespoon (15g) of orange peel, (3) 1 tablespoon (15g) of sesame oil, 1 tablespoon (15ml) of chili oil, 1 tablespoon (15g) of Shaoxing wine. 1 tablespoon (15g), (3), 1 tablespoon (15ml) sesame oil, 1 tablespoon (15ml) chili oil, 4 tablespoons (60ml) Shaoxing wine, 3 tablespoons (45ml) fish sauce, 4 tablespoons (60ml) Rose Dew Wine, 2 tablespoons (30g) fried garlic, 2 tablespoons (30g) crushed red finger chili pepper, 1 tablespoon (15g) sugar, 2 teaspoons (10g) salt

Snails (1) Clean with a small brush, soak in lightly salted water for 30 minutes, then rinse with water.

All the ingredients (2) into a pot, add 2 bowls (500ml) of water to boil, and then boil for 15 minutes until the original flavor of the various spices melted in the pot, to be settled for a few moments through a sieve, consider the spice residue, made into a sauce.

Pour the sauce into another pot, add the ingredients (3) and bring to a boil, then put in the snails and cook for 10 minutes.

Tips:

The snails should not be too big, the average length of the snails is 4-5cm, the meat is tender and delicious.

If you have an alcohol stove at home, you can light the fire on the table along with the alcohol stove to keep the soup boiling. After the snails are finished, the sauce in the pot can also be used to scald shrimp, crab and other seafood.