|Liquor and Spirits||Appropriate amount|
|soy sauce||Appropriate amount|
|Soy sauce||Appropriate amount|
|time consuming||Ten minutes|
Soak snails with a little vegetable oil and spit out the mud.
Remove the tail with pliers and clean it.
Stir-fry garlic and ginger in hot oil.
Stir-fry with Oncomelania shaota.
Stir-fry with a little white wine, add soy sauce and remaining chili, ginger and garlic.
Add boiling water and cook for a few minutes.
Add raw sugar, salt and scallions when the juice is quickly collected.
Works from the Sweet Mimi of Gourmet World