1. Use pliers to remove the end of the stone snail and clean it. It’s best to raise the food bought from the market for a day, and change the water several times in between to let the snails clear the stomach and remove the muddy smell.
2. Prepare the ingredients. Wash mint, slap garlic, shred ginger, and chop pepper.
3. Add oil in a hot pan, add garlic, ginger, and chili to stir fry for a nice aroma.
4. Put the snails in the pot and stir fry.
5. Add seasonings such as soy sauce, sugar, fermented bean curd, and stir fry for a while.
6. Add enough water, then put the mint in the pot (I usually add half of the mint first, and then put the rest when the salt comes out of the pot), stir-fry evenly, and cover the pot for a few minutes. Add salt when it comes out of the pan (I'm used to adding salt during cooking).
7. Out of the pot. Pay attention to the amount of soup when it comes out of the pot. Generally, it is better to just see the soup after loading the plate, because this way the snails will not be too dry, and it is convenient to taste this delicacy with the taste of the soup.
