Longan snail [raw material] field snail, fragrant snail, lard, ginger, green onion, cooking wine, soy sauce, sugar, salt, cinnamon, star anise, ham skin, gum juice, pepper, etc. [Preparation method] 1. Take the snail to cut the tail, put it in water to remove the sludge in the body, age the rotten residue with a little warm water, soak for half an hour, stir and filter out the dregs, leaving the lees juice; 2. Put the cooked lard into the pot, fry the ginger and green onion segments with high heat, pour into the snails, add cooking wine, soy sauce, sugar, salt, star anise, cinnamon and water, Cook for 5 minutes to fish out the snails; 3. Skim off the stain in the pot, then pour in the snails, add MSG, cooked lard and ham skin cubes, burn for 3 minutes, pour in the gum juice, pepper, and when the aroma comes out.
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