1. Put fresh escargots in clean water and add a little salt and oil. Spit out mud and sand.
2. Use small pliers to clean the tail. Drain the water and set aside.
3. Prepare all the ingredients.
4. Peel the onion and cut into small cubes.
5. Heat up the oil in the pan and add the ingredients except the onion. Flatten out the fragrance.
6. Put Laoganma flavored tempeh and stir-fry with red oil.
7. Pour the escargot. Put steamed fish soy sauce. Oyster sauce. Put a little more sugar in the cooking wine and simmer for 5 minutes.
8. Add chicken essence and dark soy sauce and stir fry quickly.
9. Put the onion and stir fry twice to get out of the pan.
10. Add chopped celery leaves for garnish.
