Kale fried snails raw materials: snails, kale, asparagus, red pepper, green onions, ginger, garlic, pepper, dashi, cumin, edamame, salt, sugar, abalone juice, soy sauce, white wine, pepper. Practice: 1, snails washed and cut off the bottom, snails buy home with salt and sesame oil soak; 2, red colored peppers cut rhombus-shaped block, kale diagonal knife cut section, asparagus cut comb piece, onion, ginger and garlic minced; 3, pot to do the boiling water put a little oil, salt, blanch; 4, pot to do the boiling water, into the snail blanching to get rid of the smell of impurities, and another pot, pot boil, pot oil sautéed fragrant onion, ginger, garlic, peppercorns, dai ming, cumin, tempeh into the snails, red pepper pieces stir fry evenly add a little abalone juice (abalone juice market on the buy, about 10 yuan, than oyster sauce taste fresher), add a little soy sauce, salt, sugar, pepper, shaoxing wine seasoning into the end of the boiling water over the snails over a high fire to cook for twenty minutes; 5, to be the soup is about to close into, put the kale and asparagus stir-fry evenly can be discharged into the pot on the plate. Millet tips: in the vegetables with a slightly bitter taste of vegetables is the most conducive to fire, such as kale, snail nutritional value is estimated to be no less than oysters it can be described as value for money, and snails can be cleared of heat, love to eat snails tube must remember to do snails should be boiled for more than 10 minutes in order to prevent infection by germs and parasites.