1. About a catty of snails, a slice of ginger, 2 green onions
2. 1 dry chili sauce, cut section by section with scissors, add oil and sauté the scallions, ginger, chili
3. Saute the ingredients and pour in the snails, fry until the top of the snail meat comes off, then add the seasoning
4. Follow the order from left to right, add the seasoning. The soy sauce is for coloring, the light soy sauce is for freshness, the cooking wine is to remove fishy, and the steamed fish soy sauce and oyster sauce are both seasonings. The amount of ingredients used is about one tablespoon
5. After the seasoning is added, put in the right amount of water, the amount of water is less than the snails, and the water can be boiled before serving
Tips:The snails before the Ching Ming Festival are fat and plump. After the Qingming Festival, the snails are about to give birth, which will affect the taste.
