Suddenly half of the speculation suddenly felt that I should make a recipe, so I did not take photos in some steps.
First, when the snail bought it, he asked the boss to help cut the snail's ass, otherwise he could only cut it back. Come back with a light salt water for an hour or two, let it spit out the soil (if you buy it, you can vomit it off). Brush the muddy algae outside the snail shell with a brush.
Sour bamboo shoots can be washed with water, and the perilla leaves as long as the leaves and shreds. Cut the onion, ginger shredded, garlic and flat.
The fire is hot, the oil is hot and the smoke is changed to a small fire. The ginger and the garlic are sautéed and sautéed, and then the red bean oil is slowly fried under the bean paste.
Change the medium heat, stir the sour bamboo shoots for two minutes, and stir-fry the aroma of sour bamboo shoots.
Under the snail, soy sauce, oyster sauce, chicken, salt. Stir fry evenly.
Add the right amount of water, don't miss the snail, cook it on fire, cover the lid for five minutes, and open the lid to stir fry. Finally add the basil, coriander, and onion, stir well, simmer the juice, and serve!
Be sure to try the soup before the pot, the soup wants the salt snail to have a taste! If you like spicy, you can add Hainan chili sauce or other chili sauce to stir fry when you are adding bean paste.