Spicy snails
By VicentaLakin
Not only is it the crabs, but it's the tiny little screws. It's hot, it's hot, it's fresh, it's beautiful
Recipe Recommendations
- Xiaoluosi 1000 grams
- Red pepper of 4
- green pepper 2 only
- green onions half a
- shallots 2 pieces
- cooking wine appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Spicy snails
1
(a) Scramble clean and cut the tails with a plier
2
Onion slices, ginger slices, red peppers and green pepper slices, garlic cut in half, spare
3
(b) Add an appropriate amount of water-cleaning fire to the pot, and pour it into a snail, with an onion and two slices of ginger, a proper quantity of wine and salt, and a burning fire to boil for three minutes in order to soak up the snails
4
Hot pots to refuel, with onions, peppers, ginger, garlic and chili spics
5
a boiled cormorant bursting fire, with a proper amount of wine, raw and salt, and up to the snail (yan), i.e., a full decapitation of the hull, with onions on it。