River snail duck
By ViolaHyatt
On the weekend, my wife said that she hadn't eaten river snails for a long time, so she had an idea and cooked a river snails duck to eat. Make leaders happy.
Recipe Recommendations
- River snail 2 pounds
- local duck appropriate amount
- chili small amount
- Longhou sauce a spoonful
- sugar 20 grams
- salt a little
- MSG a little
- soy sauce 2 spoonfuls
- oyster sauce 2 spoonfuls
- medium spice
- braised
- half an hour
- ordinary
Steps for River snail duck
1
The field snail knocked its butt and poured boiling water over it.
2
Cut the duck into small pieces, put it in a pan and stir-fry without adding oil, stir-fry until the water dries, and the duck produces the oil. If conditions permit, you can pass hot oil. This is faster.
3
Heat the pan with oil, add ginger, and fry the chopped peppers. Add the river snails, add the monsoon sauce, oyster sauce, and soy sauce to simmer slightly, and put water over the river snails. After the water is boiled, simmer over low heat until the water is dry.
4
Clean the pan and put the oil, add the ginger, add the fried duck and stir fry. A little cooking wine. Add the field snails and stir fry. Add water to cook, add salt, MSG and sugar, bring to a boil over high heat, and turn to low heat to simmer.
5
Boil at least in water, stir up the tofu curd with water and pour it into the pan. Simmer until the juice is thick, add the green onion segments, stir fry for a few times, and set into the pan. Success!