★Cantonese tradition: perilla and sacha sauce snails

Ingredients: snails, perilla leaves, sacha sauce, a small amount of minced garlic, edamame beans and so on.

How to do: Red-hot wok, oil wok, the minced garlic, perilla leaves, sacha sauce, edamame, etc. into the wok, burst incense, add the snails constantly stir fry, splash into the boiling water, seasoned with fine salt, stir fry until cooked, thickening plus packet of oil, sesame oil, and evenly on the plate.

★Western sauce with: black pepper black bean snail

Materials: snails, black pepper sauce, black beans, etc.

Practice: the same as above, only to add the black pepper sauce commonly used in Western food, adding the snail flavor.

★Guangxi flavor: five spice snails

Materials: snails, peppercorns, fennel, pepper, a small amount of sugar, vinegar, soy sauce, refined salt, yellow wine, ginger, green onion, garlic and so on.

Practice: 1, garlic granules fried in oil until golden yellow flavor. Perilla, false piper leaves washed and chopped. 2, frying pan oil, under the pepper, fennel stirred out the aroma, poured into the snail rapid fire frying, 2-3 minutes later, sprinkle sugar, salt, cooking vinegar, soy sauce, and add ginger, garlic stir-fry for a few moments, simmering for 15-20 minutes, from the pot. 3, on the plate after the onion to be sprinkled with chopped scallions, monosodium glutamate, pepper, to make it more delicious.

★Hunan practice: garlic chopped pepper snails

Materials: snails, Hunan chopped pepper sauce, minced ginger, scallions, minced garlic, cornstarch, sugar, salt, vinegar and a small amount.

Practice: 1, snails with scallions, ginger water slightly burned, dry water. 2, stir-fried uniform garlic, chili sauce, add a small amount of cornstarch, sugar, salt, vinegar, etc., and then add the snails and wine, stir-fried, thickened.