1. Soak the snails in salt water for four to five hours, then pick up the snails and change to a basin of clean water, stir slowly, and a large part of the sand will drain off, then put the snails in the boiling water Stir, remove and rinse in cold water until the tail becomes white, which means that it is cleaned. Boil a pot of water, put the snails in the pot, stir with a colander, blanch for a while, and then remove the snails from Take it out of the hot water and put it in cold water for flushing
2. Pour oil in a hot pan, saute ginger, shallot and garlic, then add dried chili, stir fry evenly, pour in bean paste and fry out red oil.
3. Add water to the pot, the amount of water is less than the snails, cook for five minutes,
4. Pour the snails into the pot, add some light soy sauce white wine,
5. Cover and cook for 8 minutes on medium heat. After opening the lid, add green pepper shreds (if you like spicy, you can add hang pepper), stir and stir evenly.
