1. Wash the snails with salt and remove the tail.
2. The mountain pit snail flying water is too cold, set aside.
3. Heat the pan with oil, garlic, green onion, ginger, pepper, and gold without sautéing.
4. Add the soy sauce, oyster sauce, the taste is very fresh, and after boiling for a period of time, add chicken essence and pepper to adjust the flavor. The snails are boiled for flavor and thicken. Add the gold without changing the leaves and sesame oil.
5. Plate.
