First of all, you should put the snails you bought in clear water for at least one night so that they won't have such a muddy taste.

Wash the snail, pour out the dirty water, add two or three spoonfuls of salt and stir, then wash it with clear water, and then clamp the bottom of the snail with pliers (about two threads).

Heat the pan, add oil, add pepper and garlic, stir-fry until fragrant, and then add the clam snail to continue stirring.

Pour in soy sauce and sugar and continue frying.

Stir-fried almost put rice wine and perilla, and put some water appropriately. When it's almost ready, put some salt properly.

Cook for about 15 to 20 minutes, otherwise the snail will get old.