1. Prepare the materials in the picture
2. Wash the flower snails and set aside
3. Other ingredients, as shown in the picture (as far as possible, the leaves should be as few as possible, just the stem)
4. Add the oil in the pot. After the oil is hot, add chili, garlic, ginger, bay leaves, star anise, peppercorns, and fry together to create a fragrance
5. Add another spoonful of bean paste and stir-fry evenly
6. Pour in 300ml rice wine
7. Open the lid and bring to a boil, cook on high heat for 2 minutes until the wine flavor is volatile
8. Pour the snails, add appropriate amount of soy sauce, oyster sauce, and salt to taste
9. Boil on high heat for 5 minutes (if you feel that the wine is less when you put the snails in, you can add it appropriately)
10. After cooking, do not need to collect the juice, pour in a spoonful of rice vinegar (there will be no sour taste, it is used to enhance the taste, and the taste is particularly refreshing)
11. Sprinkle chopped green onion and coriander at the end
12. Stir evenly, ready to be out of the pot
13. Finished picture
14. Finished picture
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