1. Pick up parsley leaves, wash them, and cut into small pieces diagonally.
2. Peel the lettuce and cut into small strips.
3. Peel and slice potatoes. Fry it after washing off the starch with water.
4. Clean the shrimp, open the back, and pick up the sand line. Sliced snails.
5. Use more garlic and press a garlic press to form a garlic paste.
6. Slice the ginger, cut the green onion into chopped green onions, and use it when frying; cut the green onion into shreds and use it at the end.
7. Blanch the chives and lettuce, drain the water, and put them in a container. Don't blanch for a long time, otherwise it won't be crispy. When blanching, put an appropriate amount of salt in the water.
8. Put more oil in the pot, 3 times more than when cooking. (Maybe it’s not good for your health, but for the sake of taste, I gave it up)
9. After the oil has smoked, add ginger slices and sauté. Then it can be fished out. I forgot to fish it, but I couldn't distinguish it from the snail meat, so I ate a slice of ginger in the first bite.
10. Add the bean paste.
11. Stir fry until the water in the bean paste evaporates and fry dry.
12. Add the peppercorns and fry them until the peppercorns change color, or the numbness is choking.
13. Fried until the shrimps turn red. Add red pepper
14. Add the snail meat and minced garlic. (I forgot to take the snail meat, so I guess you can't find it in the picture.)
15. Add chopped green onion and stir fry. If there is too much oil, do not add water. If there is less oil, add some boiling water and simmer for a while, otherwise the vegetables below will have no soup after serving.
16. Put the potato strips on top of the vegetables (you can't put it early, otherwise the potato strips will absorb the moisture of the vegetables below and become soft and not tasty.). Take the shrimp and snails out of the pot, pour them on top of the vegetables, sprinkle shredded green onions and white sesame seeds. You can also put some oil on it.
17. With rice, it is delicious on earth.
