Spicy snails

Spicy snails

Introduction:

Production steps:

Step 1: after buying the snail, soak it in water for at least one night and drop a few drops of sesame oil to make the snail spit clean.

Step 2: wash the snail with water.

Step 3: cut off the tail of the washed snail with scissors. Soak and rinse again. Because there are parasites in the snail, it must be cleaned.

Step 4: in order to completely kill the parasites, blanch the snails first. Add Chinese prickly ash, large material and salt into the water and blanch them over high heat. (remember not to cook too hard)

Step 5: green onion, ginger, garlic, pepper, pepper reserve.

Step 6: 3-4 tbsp bean paste. (amount of soup)

Step 7: put the bottom oil into the pan, and heat up the oil to saute the seasoning.

Step 8: put in the blanched snail, add a little water, salt, cooking wine, chicken essence, put a little sugar, boil over high heat, reduce the soup, then turn off the heat. Because there was very little water, the soup soon ran out

Step 9: plate, sprinkle with chopped chives, cool and serve.

Materials required:

Snail: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Pepper: right amount

Bean paste: right amount

Large material: moderate amount

Chicken essence: appropriate amount

Salt: right amount

Cooking wine: moderate

Sugar: a little

Ginger: right amount

Garlic: right amount

Note: when cleaning snails, remember to pick out the dead ones and throw them away, because snails carry a lot of parasites, so dead snails are absolutely not allowed to eat. In addition, when the snails are picked out with toothpicks, there will be a black tail behind them, which can't be eaten.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy