How to fry snails to taste good?

Put oil in the pan, when it is hot, add garlic cloves and stir fry, and pour the prepared distiller's grains and stir fry until boiling.

Add snails and stir fry. Add a little water, a little sugar and a little soy sauce, and then stir fry quickly.

Stir-fry until the soup becomes less and the small pieces of screw fall off, then add a little salt and monosodium glutamate.

Remember not to fry for too long, and add some water, otherwise you won't be able to suck out the snail meat.

Step 1: Snails spit sand. Buy fresh snails and soak them in clear water overnight to remove sediment. It is best to change the water on the way to make the sand spit more cleanly. No matter how delicious it is, if there is sand, it will also affect the taste. Therefore, it is an essential step for snails to spit sand.

Step 2: Snail accessories. Ginger slices, minced garlic, scallion, perilla leaves and dried peppers are appropriate. This dish should be spicy, and you know it with a mouthful of eloquence. Then cut off the tail of the snail after spitting sand, so that it can be easily sucked out and eaten conveniently.

Step 3: Stir-fry snails. First, add a little oil to the wok, add bean paste and stir-fry until fragrant, stir-fry red oil, add ginger slices, garlic, dried peppers and shallots, and turn fragrant. Pour in the processed snail, stir-fry over high heat for one minute, and let the ingredients choke the snail. Then add a little water and bring to a boil. Start seasoning: put salt, soy sauce, pepper and monosodium glutamate into the pot, stir well and stew for two minutes.