The fresh field snails in soup, one bite makes your eyebrows fall off.

Step 1

After cleaning the snails, soak them in clean water for a while.

Step 2

Clean the snails, remove the tails, rinse again, then put them in clean water, add a few drops of sesame oil, and let them sit for 1-2 hours.

Step 3

Peel the spring bamboo shoots, cut them into dice. Boil water in a pot with some salt, blanch the bamboo shoots for 2-3 minutes, then remove and set aside. Slice the ginger and salted pork.

Step 4

Heat oil in a wok, add garlic cloves and ginger slices, stir-fry until fragrant, then add the salted pork and stir-fry until it changes color. Add the bamboo shoots and mix well. Add enough boiling water, simmer over medium heat for about 15 minutes. In another hot pan, stir-fry the snails, add 1 tbsp of cooking wine, cover and simmer for a while.

Step 5

Then pour the snails into the pot with bamboo shoots and salted pork, stir evenly, add enough boiling water to cover the ingredients, bring to a boil over high heat, then simmer over medium heat for about 10 minutes.

Step 6

Finally, add salt and pepper to taste, stir-fry over high heat, sprinkle with chopped spring onions, and serve.