1. Put the oil in the pot and add the ginger, onion, garlic and dried chili until fragrant
2. Add the cleaned escargot and stir fry for 1 minute. Add the bean paste, cooking wine, tomato sauce and oyster sauce, stir fry for 1 minute
3. Put the perilla and stir fry for a few times, then pour in water, just under the amount of the escargot, cover the pot and simmer for 3 minutes
4. Turn the casserole, cover the pot and cook on low heat for 2 minutes
5. Open the lid and sprinkle some chopped green onion, the fragrant deliciousness comes out, and it is a naked temptation
Tips:You don’t need to simmer for a few more minutes in a casserole, it can keep warm, and the soup is still hot after eating.
