SIZZLE...
After the oil in the wok heated up, Lin Xu added the chopped scallion, ginger, Sichuan peppercorns, and star anise.
After stir-frying until aromatic, he added segments of dried chili and continued to stir-fry. Once the spicy aroma of the dried chilies was released, he scooped a ladleful of Doubanjiang into the wok and turned the heat down to slowly fry it until the red oil emerged.
"When stir-frying the seasoning base, add the Doubanjiang later. This way, the seasoning will be more aromatic, and the red oil will look prettier," Lin Xu explained to his live stream audience. Then, he dumped the prepared snails into the wok.
He continued to stir-fry, ensuring the red oil seasoning base completely coated the snails.
Next, he poured in two cans of beer, a small basin of water, and a handful of crystal sugar, covered the wok, and began to stew.
