1. Raise the snails for a day and let them spit out mud.
2. The reared snails, cut off the butt before cooking, it is sharp and does not need to be cut too much.
3. Cut the pepper into small pieces, and cut the coriander into small pieces.
4. Heat a pan, add an appropriate amount of oil, add chili and minced garlic, stir-fry for a while, add snails, and then stir-fry. When it is fragrant, add two spoons of cooking wine and quickly cover the pot and simmer for a while. Uncover the lid, put in two large bowls of water, wait for the water to boil, add salt, soy sauce, and sugar to taste, stir fry a few times, and wait until the water is dry.
5. Finally, add coriander and serve on the plate.
