Spicy snail

Spicy snail

Introduction:

"When I saw the snail seller in the morning, I didn't eat for a long time, so I spent 6 yuan to buy a kilogram to go home. The snail i bought had to be raised with rice washing water for two or three days to make it vomit all the mud in its stomach. The rice washing water had to be changed every day. When I fry snails, I always like to put some mint, which can remove the fishiness and increase the flavor of snails. "

Production steps:

Step 1: put the bought snail into a plastic bucket and keep it in rice water for two or three days. Change the water once a day to make the snail spit out all the sediment.

Step 2: remove the tail of the snail with pliers and wash it in water to control the moisture.

Step 3: Chop ginger, garlic, chili, pickled pepper and set aside.

Step 4: heat up the frying pan and stir fry the snails to dry.

Step 5: in another pot, pour in the cooking oil, add the cold oil into the pepper and pepper, stir fry over low heat, and then add the ginger, garlic and pickled pepper.

Step 6: add the snail and stir fry for a while.

Step 7: pour in a bowl of water and bring to a boil.

Step 8: put in half a small bowl of chili sauce and bring to a boil.

Step 9: add appropriate amount of soy sauce, salt and chicken essence, and cook over low heat until the juice is collected.

Step 10: add mint and stir fry evenly, then turn off the heat.

Materials required:

Snail: 1000g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Pickled pepper: right amount

Zanthoxylum bungeanum: right amount

Chili sauce: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Mint: right amount

Note: snails generally grow in paddy fields, if the water quality is not good, it is easy to breed parasites, so snails must be cooked thoroughly before eating.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: slightly spicy