Braised snails with crucian carp

Braised snails with crucian carp

Introduction:

"Braised snails with Carassius auratus is another hometown dish. It's fresh on top and fresh off eyebrows!"

Production steps:

Step 1: remove the scales, gills, stomach and wash the crucian carp.
Soak the snail in clean water, cut off the tail and wash.

Step 2: heat the oil in the pot and put down the crucian carp.

Step 3: lightly fry both sides and serve.

Step 4: heat up the oil in the pan, put down the ginger and garlic, stir fry the snails.

Step 5: put the crucian carp on the snail, add wine, sugar, soy sauce, chili sauce, water and cook for 10 minutes

Step 6: add salt and shake the pan while cooking to make the salt melt evenly.

Step 7: add scallion.

Materials required:

Crucian carp: 500g

Snail: 400g

Oil: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Chili sauce: right amount

Note: 1. Add some oil in the water to soak snail, easy to spit clean. 2. To make this dish, put less chili sauce, just a little, more will cover the taste.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy