1. Wash the snails, clip off their tails, add a few drops of oil to the water, spit out sand for an hour, and then wash them.
2. Put oil in the pan, fry ginger, pickled peppers, and bean paste.
3. Add water to boil and put in the snails.
4. Simmer for two minutes on high heat, add the chopped perilla and simmer for another 3 minutes, add leeks and salt when out of the pan.
5. Started.
