Preparation materials: snails, pickled bamboo shoots, chicken essence, ginger, garlic, dried chili, soy sauce, oyster sauce, sugar, black beans, perilla, Sambucus

Steps:

1, snails in the water for two days to spit out the mud, knocked off the tail spare.

2, ginger slices, pickled bamboo shoots diced, perilla, false vulgaris chopped.

3, a frying pan into the appropriate amount of lard, under the ginger, garlic, dried chili peppers, edamame, salt edamame, fermented bean curd, and then into the just fried dry bamboo shoots slightly fried.

4, the filtered dry water snails into the pour, high heat stir fry, splash into the three flowers wine, seasoned with salt, sugar, soy sauce, oyster sauce, chicken essence moderate.

3, add water not over the snails, cover and cook until the juice will be collected, sprinkle perilla, false Lou stir-fry.

4, out of the pot.