Home-cooked fried snails
By KirkGoodwin
Ingredients: chicken essence
Recipe Recommendations
- spiral Lions appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- soy sauce appropriate amount
- yellow wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Home-cooked fried snails
1
After the snails are bought from the vegetable market, you can put some cooking oil/sesame oil and water to nourish them for a period of time, spit them out (that is, spit out garbage and small snails), and remember to cut off the tail with pliers before putting them into the pot (otherwise you will not be able to suck it out), rinse the snails clean
2
Slice ginger, cut green onions into sections, and wash several dried peppers for later use
3
Put a little oil into the pan, and add the dried peppers cut into small pieces. After the spicy taste comes out, add the onions and ginger to continue to fry until fragrant
4
Pour in the washed snails and stir fry a few times
5
Pour in a large amount of wine, appropriate amount of soy sauce, sugar and chicken essence
6
Cover the pot and simmer, and open the lid when the juice inside is boiling
7
First try the taste of the juice and whether it is salty enough. If it is too light, add some salt. Then stir fry it a few times and try to eat one to see if it can be sucked out. If you can suck it out, you can get out of the pot ~Home-cooked fried snails Make Tips
If the snails are stir-fried for too short, they will not be cooked (in the state that they cannot be sucked out); if they are stir-fried for too long, they will be too old (in the state that they cannot be sucked out), so the time for stir-frying and braising is very important. It is recommended to try the juice after boiling for a while. Generally, this is just the right time.