1. Cut ginger, green onions, garlic, millet pepper, bay leaves, and cinnamon, wash and set aside. Set aside the green chili, perilla, rock sugar, and green onion leaves.
2. Pour oil in a hot pan, add ginger, garlic, green onion, cinnamon, bay leaf, millet pepper, stir fry until fragrant, pour in escargot and stir fry.
3. Pour in light soy sauce, dark soy sauce, cooking wine, oyster sauce, bean paste, black pepper and stir fry until fragrant.
4. Add some salt and stir fry.
5. Pour warm water.
6. Add rock sugar and stir-fry the perilla evenly.
7. Cover the pot and simmer for 5 minutes until it tastes good and slightly reduces the juice.
8. Add the prepared green peppers and green onion leaves to mix.
9. If the plate doesn’t fit, just use the soup bowl!
Buy on JD
Buy on Amazon