As long as the snail is slightly hot, it will open. The opening and closing of the shell cover is controlled by the muscles on the snail's feet. After frying, the snail will die, the muscles will relax, and the shell opening will open. Open, and due to the relaxation of the snail body muscles and thermal expansion and contraction, the snail meat will separate from the shell.

Cooking the snails and mustard soup:

Heat the wok over high heat and add shredded ginger to bring out the fragrance, then add peanut oil, stir-fry the snails and white wine for a few times, and add a little Bring a large bowl of water to a boil, cover it with a lid, add mustard green strips, add oil and salt, and boil for a few minutes until the mustard greens are cooked. Finally, add the soup that overflowed when frying the snails, and it's ready to serve.