Cooking Steps

1. 

   Step1:The snail is brought back for a day and a night to let it spit out all the mud. In the middle, change the water several times. Brush the moss attached to the shell. Cut off the bottom of the snail with a vise or scissors and then rinse the bottom of the snail and drain the wate

2. 

   Step2:Sliced sour bamboo shoots, sliced ginger, sliced garlic, sliced prickly as

3. 

   Step3:Purple perilla and fake LouYe are washed and cut into sections (these two are the treasures to remove the fishy smell of snail mud

4. 

   Step4:A lot of people don't know fake Lou. A close-u

5. 

   Step5:Pour rice wine or cooking wine, soy sauce, oyster sauce, sugar, fermented bean curd, thirteen spices into a bowl and add a spoonful of water to mix

6. 

   Step6:Stir fry the pickled bamboo shoots in a hot pot with no oil and a small heat to get out the wate

7. 

   Step7:Pour more oil into the pot. Stir the ginger, garlic and red pepper

8. 

   Step8:Stir fry the snails for 3 minute

9. 

   Step9:Pour in the sauce and continue to stir fry for 3 minute

10. 

    Step10:Pour in the sour bamboo shoots and stir fry for 1 minute to make them evenly covered with sauc

11. 

    Step11:Pour in fresh water that has not been used for snails. Add enough water at one time. The snails are bigger. Put more water. Boil them in high heat and add some salt. Turn to medium heat and cook them without putting the lid. The smell of mud will be evaporated

12. 

    Step12:Boil until there is less than half of the water left (about 40 minutes in this process. The time is too short for the snail to taste). Add a little chicken essence (the snail is not easy to taste. Put it earlier) and stir evenly

13. 

    Step13:Stir fry the perilla and fake Lou until they are cooked. The snail with some juice will taste better

14. 

    Step14:The finished product is not only attractive, but also fragrant. Hurry up and instigate the snails

15. 

    Step15:Can't help but put another on