1. Wash the moss and mud on the surface with the stone snails you bought, cut off the tail and keep it for a day, let the sand stick out and let the small stone snails escape
2. Wash the raised stone snails several times with clean water and drain the water, cut the leek into sections, shred the perilla leaves, shred the garlic, and chop the peppers. Add a small bowl of oil, light soy sauce, sugar, salt, cornstarch and set aside
3. Boil a pot of underwater stone snails and boil for 5 minutes to let water out, during which time rub the stone snails with a sieve to let its cap fall off
4. After cooking, remove and pour into cold water to cool down, check out the hat by the way, then remove and drain the water
5. Stir the pesto garlic and chili in a hot oil pan, stir fry the snails
6. Stir fry the snails until dry, pour in hot water to dilute the pre-prepared sauce
7. Boil the perilla leaves, cover and simmer for a while
8. Finally open the lid and stir fry the leeks,
9. Stir fry very well until cooked, just collect the juice and serve
10.
