Recipe for stir-fried snails with pickled bamboo shoots

Bring a pot of water to a boil over high heat. Add the snails, two slices of ginger, and two tablespoons of white wine. Simmer until the foam rises to the surface.

Boil for about 10 minutes, then take it out and rinse it clean.

Heat oil in a wok, add 4 slices of ginger and half a head of garlic, and cut 1 small red chili pepper.

Add the snails and stir-fry briefly.

Start seasoning. 1 teaspoon pepper, 2 teaspoons sugar, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 2 tablespoons white wine.

Stir-fry evenly.

Add pickled bamboo shoots and stir-fry until fragrant.

Add 1 bowl of water to cover the snails.

Simmer over medium-low heat for half an hour.

When the time is up, open the lid.

Reduce the sauce over high heat until thickened!