Ingredients
500 g (about 1 lb) river snails, 50 g dried red chili peppers.
Seasonings
2 tablespoons each of Sichuan peppercorns and Pixian broad bean paste, plus sugar and rice vinegar to taste.
Steps
1. Soak the snails in clean water for 24 hours to allow them to expel any grit and impurities, then remove and rinse thoroughly. Boil them in a pot of water until fully cooked, then drain well.
2. Heat the wok over high heat, add Pixian broad bean paste, Sichuan peppercorns, dried red chilies, sugar, and rice vinegar, and stir-fry until fragrant and spicy. Add the river snails and stir-fry briefly, then reduce the heat to low and braise until the snails are fully infused with flavor. Remove from heat and serve.