Snails Stir-Fried with Pineapple

Method

1. 1 Soak the snails for 3 hours, then boil them for 6 minutes and extract the meat.
2. 2 Cut the pineapple into 1 cm thick slices, keeping the core intact; the core gives the pineapple a more pronounced sour taste than the flesh.
3. 3 Sauté the lemongrass and chili peppers, then add the snails and stir-fry for 2 minutes.
4. 4 Add the pineapple to the pan and stir-fry over high heat for 3 minutes until the edges are slightly browned.
5. 5 Add fish sauce, stir until the liquid evaporates, then sprinkle with chopped scallions and pepper.