1. 1) Rub the bought stone snails with water with both hands (wash repeatedly for many times)
2. 2) Prepare perilla, sour bamboo shoots, chili, garlic, and semi-fat lean pork.
3. 3) Put a little oil in the wok, put the pork down and fry until fragrant and deep fry the fat.
4. 4) Fry the half-fat lean pork until it becomes oily residue, then remove it, drain the oil and set aside.
5. 5) Put the sour bamboo shoots in a separate pot and stir-fry the water.
6. 6) Put oil, ginger, chili and garlic in a pot of sour bamboo shoots with water.
7. 7) Put salt and a little sugar into the wok (6)
8. 8) Stir fry all the ingredients evenly, then add the stone snails and wine and stir continuously.
9. 9) After frying for ten minutes, put the pork dregs down, and then put the lid on for five minutes.
10. 10) Finally, put the perilla down and stir fry quickly. Turn off the heat and serve. Wash your hands and prepare toothpicks (for picking stone snails)
11. The delicious fried stone snails with the fragrance of perilla are ready to serve.
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