1. Soak the snails for one day, cut the tail, wash, and set aside
2. Prepare the ingredients
3. Spices and hot pot base, or bean paste are all fine
4. Heat oil in a pot, add green onion, ginger and garlic until fragrant, add dried chili and stir fry until fragrant
5. Add the hot pot bottom ingredients and stir fry evenly to produce a fragrant fragrance, add spices and stir fry
6. Pour the escargots and stir fry evenly for about 4-5 minutes
7. Add beer or water, add light soy sauce, dark soy sauce and oyster sauce. Bring to a boil for 6-10 minutes. Turn to low heat and simmer for 40 minutes to let the snails fully taste.
8. Collect the sauce over high heat, add green and red peppers, and stir-fry evenly
9. Sprinkle with green onions and serve
Tips:1 The base material can be used without the hot pot base material, you can use the crayfish base material or directly use the bean paste, it is up to you
2 You can use beer or add water to the pot without affecting the taste
3 The taste of chili depends on its own taste, but the taste of this dish is more important, otherwise it can't suppress the taste of the snail itself
