Bring the wok to a high heat and add oil (about two tablespoons). Be sure to put the oil in generously, one by one when serving). After the garlic, sour bamboo shoots, lobster sauce, onion, ginger, red pepper, green pepper and little red finger pepper are all 80% hot and fragrant, wash the drained snail and stir-fry for 5 minutes (stir-fry continuously during the period), and then add Chili oil, perilla leaves, salt and cooking wine to continue to stir-fry 5.

Here, we fry snails with sour bamboo shoots. Stir-fried snails with sour bamboo shoots and homemade Chili oil are the most exciting.