fried snails

1

Preparation ingredients: garlic, shredded ginger, fragrant leaves, sweet red pepper.

2

Wash the coriander and cut it into small pieces.

3

The snails will be used later after processing.

4

Heat the pan to cool the oil, stir-fry the fragrant leaves, garlic and shredded ginger first. After the aroma is created, add a small spoonful of dried pepper and continue to stir-fry the red oil.

5

Then pour in the processed snails and stir fry.

6

Add in half a bowl of freshly flavored soy sauce, salt, beer, a teaspoon of sugar, and a bowl of water, and bring to a boil over medium heat.

7

When the soup is halfway cooked, add in the coriander stalks and sweet red peppers, and bring to a boil over high heat.

8

Finally, add appropriate amount of chicken essence before starting the pan, and stir fry with the remaining coriander leaves evenly.

9

The final finished product drawing.

Why is it often said that eating at home is more peaceful? This makes sense. Just like this dish, restaurants will definitely not make it too clean. Because this fried snails is what my father likes to eat, my mother will take special care of it. Everyone eats snails because they are afraid that there will be some parasites and other dirty things in them, so they should clean them well so that they can eat them with peace of mind! Let's tell you how picky my family is when eating snails: 1. First of all, keep the fresh snails I bought from the market alive! Put it in rice washing water and keep it for a day (it can be too hot for a few hours in summer, otherwise the snails will stink) and spit out the dirt and fine sand. 2. After raising, wash the attachments on the surface of the snails repeatedly. 3. Use scissors to cut off the tail of the snail, not too much or too little. If you cut too much, it will not look good. You will also cut off the tail of the snail. If you cut too little, you will not be able to suck it out when you eat it. Wash it again after cutting the tail. 4. Boil a pot of boiling water, pour in the snails, and blanch the water until the water boils again. If it takes too long, the snail meat will get old. Finally, use cold water to wash off the remaining dirt that adheres to the surface after blanching. 5. The last process is to pick off the snail cover with a toothpick, and you're done! If you don't eat it immediately, drain the water, place it in a crisper bag and place it in the refrigerator.