stir-fried garlic
Many people stir-fry snails with their shells. It turns out that taking out the snail meat and frying it has a unique flavor. It will not cause sand to be eaten, but also find that the snail meat is fresher and sweeter!
Recipe Recommendations
- green pepper one
- red pepper one
- douchi appropriate amount
- oyster sauce appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- chicken essence a little
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried garlic
1
1. The purchased snails usually have a lot of sediment, so use salt water to bubble it up and let it spit out some sediment (it will take about four to five hours to soak).
2
2. Shred the sour bamboo shoots, garlic, ginger, green peppers, and red peppers for later use.
3
3. Cook the snail and remove the snail meat and wash it.
4
4. Saute sour bamboo shoots, garlic, ginger and fermented beans with oil until fragrant.
5
5. Stir fry the snail meat in the pan over high heat.
6
6. Add green peppers, red peppers and diluted chicken essence in oyster sauce when it is about to be taken out of the pan, and stir fry.