Cooking Steps

1. 

   Step1:Cut off the tail of Xiangluo meat. Use bamboo brush to clean it. Slice it into even sized slices. Put it into a 60 ℃ hot water pot and drain it. Mix with Shaoxing wine and marinate it. Winter bamboo shoots and mushrooms are cut into slices that match the slices of snails. Cut horseshoe slices with scallion. Mix with soup, monosodium glutamate, sugar, white soy sauce, sesame oil and wet starch to make marinade.

2. 

   Step2:Put the wok on the high heat. When the peanut oil is 70% hot, fry the winter bamboo shoots in the wok for about 1 minute. Pour in the leaky spoon and drain the oil. Leave about 15g of the remaining oil in the wok. Put it back on the fire and heat it up. First, stir the garlic into the wok to make it fragrant. Then put the red lees into the wok to stir slightly. Then put the mushroom and the sliced winter bamboo shoots with oil in it. Then put the sauce into the wok and boil them to thicken them. Put the sliced snails into the wok immediately. Stir evenly. Put them into the pan.