How to do it: Spicy snail

Ingredients: field snails

Seasoning: salt, garlic, minced ginger, shallots, beer, pepper, monosodium glutamate, sugar, dried chili pepper, dried peppercorns, hot pot ingredients, bean paste, soy sauce, sichuan pepper oil

Production 1: Wash the snail repeatedly, cut off the tail with scissors, and wash and drain several times. Crush the garlic.

2) Pour the oil over medium heat in a pot, when the oil temperature rises to 50% heat, add dried chili peppers, dried peppercorns, garlic, ginger, bean paste, hot pot ingredients and stir-fry until fragrant, pour in the snails and stir-fry evenly, add beer, salt, pepper, sugar, soy sauce and burn until snails are flavored.

3) Cook until the soup is almost dry, add MSG, turn the green onion over high heat, drizzle with a little peppercorn oil and serve.

Production essentials: the snail should be cut off to taste good, must be cooked thoroughly before it can be eaten, and the spicy one can be added to the millet pepper to enhance the spicy taste.