fried snails in sauce

1

The main raw material is snails, remove the tail tip.

2

The snails with their tails removed are soaked in rice washing water.

3

Add a few drops of sesame oil into the rice washing water, stir well, and let it sit for a day and night to spit out sand, and then rinse it multiple times for later use.

4

Prepare seasoning ingredients: dry red pepper, onion and ginger, cooking wine, soy sauce, bean paste, white sugar.

5

Heat the frying pan with oil, add dried red peppers, green onions and ginger, and stir fry until fragrant.

6

After that, add the bean paste and continue to stir fry to create the aroma.

7

Add the snails and stir fry for a while. Add half a bowl of cooking wine and a little soy sauce.

8

Cover the lid and simmer over low heat for 3 minutes. Sprinkle some white sugar before taking out the pan, collect the juice, and sprinkle with a little sesame oil.

9

Sprinkle with spring onion or coriander to garnish.

Selection of snails: 1. It is best to choose the ones with moderate size. Large snails have older meat and are easy to have small seeds. Small snails are not easy to suck out. 2. The snails should be made with green shells, with thin shells and fat meat. Treatment of snails: Generally, snails sold in vegetable markets have their tails removed, so that they can be easily handled by us. We just need to soak the snails in rice washing water in advance, drop a few drops of sesame oil in the water, stir, and calm until overnight overnight, the mud and dirt will be easily released, and then rinse it with clean water multiple times! Tips: 1. Snails contain parasites, so they must be cooked thoroughly before they can be effectively sterilized. However, the time should not be too long and it is easy to cook. Generally, it is advisable to stir-fry for about 3-5 minutes. 2. The snails have a high protein content and are difficult to digest, so eat them in moderation.