1. Kill the snake, wash it and chop it into small pieces. Because it is used for stir-frying, the meat needs to be chopped into smaller pieces to get more flavor.

2. Wash the coriander and red pepper, peel the garlic, and cut the green onion into sections and set aside.

3. Wash the dried red peppers and soak them in water.

4. Peel the garlic cloves and crush them with a knife.

5. Cut the soaked dry red pepper into large sections and slice the ginger.

6. Wash the fresh red pepper and cut into small sections.

7. Pour water into the pot, pour in the chopped chicken and snake meat, bring to a boil over low heat and blanch.

8. After boiling for 10 minutes, take out the snake meat, drain it and let it cool for later use.

9. Pour vegetable oil into the wok. The amount of oil is more than usual for cooking, about two tablespoons. Add ginger slices and saute until fragrant.

10. Pour in the snake meat pieces and stir-fry over low heat.

11. Stir-fry the snake meat until the color is golden and the edges are slightly burnt.

12. Turn off the heat, cover the pot and simmer for 10 minutes.

13. Take out the snake meat, leave the oil in the pot, add the peppers and green onions and stir-fry over low heat until the green onions are slightly brown.

14. Pour in the snake meat pieces and dried red pepper segments and stir-fry over low heat.

15. Sprinkle in refined salt, add 1/3 tablespoon of soy sauce, and stir well.

16. Sprinkle in the garlic cloves, stir-fry briefly, then turn off the heat and sprinkle in the coriander.