Cooking Steps

1. 

   Step1:Soak the snails in light salt water for 2 hours to spit out the sand. After spitting out the sand, remove the snails and wash the

2. 

   Step2:In a hot pot, fry the oil. Saute the chives, ginger and garlic. Then add the dried peppers, prickly ash and anise. Stir fry to make the fragrance

3. 

   Step3:Add bean paste. Stir fry until the oil is red. Add in Huadiao wine and rice wine. Add in Hualuo after boiling. Stir evenl

4. 

   Step4:Add sugar and soy sauce to taste. Add water without snails. Cook over medium heat for 5 minutes

5. 

   Step5:Add in the green and red chilli circles. Pour in the water lake powder to thicken the soup. Stir well and then leave the pot

6. 

   Step6:Dish and sprinkle with coriande