stir-fried river snail with perilla
By LewisGreen
It's season to eat river snails again.
Recipe Recommendations
- River snail 500 grams
- perilla 100 grams
- chili 2 pieces
- chives 25 grams
- ginger 50 grams
- garlic 5-merous
- oil 30 grams
- salt 6 grams
- huadiao wine 20 ml
- soy sauce 30 ml
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for stir-fried river snail with perilla
1
Main material drawings.
2
Wash the river snails, take the leaves of the perilla, and chop the onions, ginger, garlic and peppers.
3
Heat the pan and put in the oil.
4
Saute the shredded pepper and half of the shredded ginger and garlic in hot oil.
5
Stir fry the snails.
6
Add perilla and stir fry.
7
Add Huadiao wine.
8
Add soy sauce and salt and simmer over high heat for 2 minutes.
9
Add the other half of the ginger, garlic and all the chives, stir fry and remove.stir-fried river snail with perilla Make Tips
Shelled field snails are not easy to taste, so more salt should be added than ordinary stir-frying.