1. Let the conch shells stand in clean water for more than 1 hour and spit out mud and sand, then wash them for later use.
2. Wash dried chili, slice ginger, and cut green onion into slices of horseshoe.
3. Put a little oil on the pot and heat it up, add pepper, dried chili, green onion and ginger and stir fry until fragrant.
4. Pour in the snails, add an appropriate amount of salt and stir fry evenly.
5. Cook the rice wine and continue to stir fry.
6. Stir-fry until the soup is dry and enjoy.
