Spicy snails
By VicentaLakin
Summer inflammation, people's appetite is much worse. Sour, spicy, spicy, spicy, spicy... tastes like these appetizers become the passion of all, snails of spicy fields, lobsters with a cold beer, which is the standard for summer. Over the years, my uncle has been spoiled, and these items have never been taken out for food, which is not good, which is not clean, and so on. I had to do it myself. It's a good thing someone's got a face every time they don't get a clean stomach. Perhaps, in a simple marriage life, it is happiness to wash your hands and make soup, to eat with the best of your ability. Someone said, "If we're getting old, we're done, let's open a restaurant, you be the chef, I run." It's not for money. It's for fun
Recipe Recommendations
- River snail 800g
- beer
- salt 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- oyster sauce 1 scoop
- white sugar 1 scoop
- Hangzhou pepper of 2
- millet pepper of 10
- octagonal 6pcs
- cinnamon 10g
- pepper 10g
- geranyl 5g
- ginger 1 block
- Garlic seeds of 6
- medium spice
- burn
- an hour
- senior
Steps for Spicy snails
1
It's 800 grams for the market. I've been cleaning up the back。
2
The feed is ready for backup。
3
Piggy, ginger, garlic, fragrance, cinnamon, eight horns, peppers。
4
Snails pouring into the wash are slightly fried, then added, salt two spoons, old two spoons, raw one spoon, oil one spoon, sugar one spoon two to three minutes。
5
Pour in the beer, turn in the fire
6
It's about half the rest of the soup
7
Note: 1. The snail must be fresh and then washed several times to wash the sand. The whole process of burning without a drop of water, plus beer, may affect the taste. 3. A small amount of soup juice must be left in order to taste better when eating it. The sugar component cannot be omitted and tasted better。