1. The snails have to be soaked and spit out. After buying them, let them soak for an hour or two for sanitation. Then, clean them with a brush, and then use scissors to cut off the snails’ pointed buttocks. This is to easily get the snails out of the meat. Drain as much water as possible
2. Clam (a leaf with a special fragrance) washed and chopped
3. Wash and chop the perilla
4. Heat the pan without oil in the pan, put the shredded sour bamboo shoots into the stir-fry until the water is dry, set aside
5. Put oil in the hot pot
6. Add garlic and ginger and sauté
7. Add Chinese pepper and dried chili, chopped star anise until fragrant
8. Pour the drained snails and stir fry
9. Pour in cooking wine and stir fry
10. Pour in soy sauce, oyster sauce, pepper, and Pixian bean paste, season well and stir-fry the sour bamboo shoots
11. Add perilla and clams and stir-fry evenly, then add in water that is slightly submerged in the snails
12. Cover the pot and simmer for about half an hour. If the snail meat takes longer, it will add more flavor.
13. Finished product
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