Roasted sea snail with crucian carp
Roasted crucian carp river snail is another hometown dish. It is fresh and fresh, and the eyebrows will drop off!
Recipe Recommendations
- crucian carp 500 grams
- River snail 400 grams
- oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chili sauce appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Roasted sea snail with crucian carp
1
Remove the scales, gills, and belly of the crucian carp, and wash it. Soak the field snail in clear water, cut off the tail, and wash it.
2
The oil in the pan is hot, put down the crucian carp.
3
Slightly fry on both sides and serve.
4
The oil in the pan is hot, put in the ginger, saute the garlic until fragrant, put in the field snails and stir-fry.
5
Place the crucian carp on the river snail, add cooking wine, sugar, soy sauce, chili sauce, appropriate amount of water, and cook for 10 minutes.
6
Add salt and shake the pan while cooking to allow the salt to melt evenly.
7
Add chopped green onion.Roasted sea snail with crucian carp Make Tips
1. Add some oil to the water soaked in the river snail, and it will be easy to spit it out. 2. To make this dish, add less chili sauce, just a little, and too much will cover up the umami flavor.