1. When the snails are over water, the small shellfish in Qingdao are usually put into the pot with cold water, and the water can be removed after boiling to ensure the freshness of the ingredients.
2. Chop the scallion, ginger, garlic and millet spicy.
3. Scallion, ginger, garlic and millet are spicy and fry until fragrant.
4. Stir-fry the snails in the pot, add three spoons of bean paste (Haitian's soybean paste is highly recommended, the sauce is delicious for cooking), stir-fry evenly, and add a little sugar to taste. Add a little water and simmer for 2 minutes.
5. The finished product is out of the pot (if possible, the sauce can be made a little more, soaking it in the hot soup for 5 minutes will taste even more delicious).
Tips:Qingdao people eat shellfish without alcohol, and what they eat is that delicious.
