1. Put the snails in the pot, add a few drops of cooking wine, blanch for 5 minutes, blanch the water and remove the cold water again
2. Heat oil in a pot, add garlic, shredded ginger, dried chili, star anise, bay leaves, and pepper, sauté on low heat, add bean paste and fry to make red oil
3. Put the fried escargot in the pot and stir fry evenly
4. Pour a bottle of beer and stew
5. Half a tablespoon of salt, half a tablespoon of sugar, a little pepper, a circle of light soy sauce to taste, cover and simmer until the juice is dry
6. Add oyster sauce, green and red peppers, a little perilla, stir-fry well
