1. Wash the snails and set aside.
2. Heat the oil to 50% heat, then add sliced ginger and garlic together with dried chilies to a frying pan until fragrant.
3. Add cumin, oyster sauce, stir-fry and add snails. If you are afraid of oil splashing, you can put the snails first and then drain the oil.
4. Add water until the snails are almost gone, and cook for four to five minutes.
5. When the water is almost boiling, add water and starch to thicken the pot.
Tips:I'm always afraid that it won't be cooked if it's not cooked thoroughly. It's always cooked for four or five minutes, which will affect the taste. If you want to eat tender, you can control it by yourself.
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