1. When Dingluo was bought, the boss had knocked off the pointed tail, and it was easy to suck it out when eating. Ding snails need to be washed several times. The method of washing is to grab a handful of each hand, rub each other, and change the water three or four times until the water is clear.
2. Cut millet into small pieces, shred ginger, mince garlic, and chop chives and celery.
3. Heat the pan with cold oil, sauté the chili, ginger, and garlic.
4. Add Dingluo and stir fry for 3 minutes.
5. Add pepper, cooking wine, and oyster sauce, stir-fry evenly over high heat; add a small bowl of water and simmer for 2 minutes, boil the pan to collect the juice.
6. Serve and eat.
Tips:Fried snails with oyster sauce are already very salty and fresh, no need to add salt, and the taste will not be weak.
