1. Add one or two drops of oil and clear water to the snails for two days to remove the sand, and then knock off the tail of the snails, which is also convenient for frying.
2. Rub it twice with flour, rub it twice with salt, rub it twice with white wine, and rinse it with clean water again and again.
3. Cut dried chili into sections and bubble with warm water.
4. Drain the dried chili, remove the seeds and remove them, dice the ginger and garlic, prepare the Pixian watercress, sugar, and pepper seasoning.
5. Chop the green onions and set aside.
6. Put rapeseed oil and a little lard in a hot pan, add pepper diced, ginger garlic diced, dried chili, white sugar, pepper noodles, several spices, and stir-fry the red oil.
7. Pour the escargot.
8. Add white wine, thirteen incense, salt, soy sauce, and oyster sauce, stir fry over high heat to create a fragrance.
9. Add appropriate amount of water, cover the pot and simmer over medium heat for a delicious taste.
10. Add chopped green onion, a little chicken essence and monosodium glutamate when simmering and dry quickly.
11. Finally, drizzle a little sesame oil on the pan and serve.
