Spicy fried snail lion
Ingredients: soy sauce,chicken essence,coriander,ginger slices,white sugar,cooking wine,garlic,dried chili
Recipe Recommendations
- coriander appropriate amount
- dried chili 3 pieces
- ginger slices 2 tablets
- garlic 2 cloves
- cooking wine appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy fried snail lion
1
Prepare the materials. (If you don't like cilantro, you can replace it with chives)
2
Chop the coriander, dried chili strips, shredded ginger, and garlic cloves.
3
Cut off the tail of the snail lion and wash it, change it with clean water, drop a few drops of cooking oil and a little salt, and spit out the sand after a day of breeding.
4
In order to pay attention to hygiene, I washed the soaked snail lion again with a steel wire ball.
5
Add water into the pan, then pour in 1 teaspoon of cooking wine, bring to a boil, add the washed snail lion and blanch for about 30 seconds, remove and drain. (Can remove dirt more effectively)
6
Pour the oil into the pan and saute the dried peppers, shredded ginger, and minced garlic until fragrant.
7
Put the blanched snail lion into 1 tablespoon of bean paste, half a tablespoon of white sugar, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and a little water. Use a shovel to stir fry quickly over high heat for 2 minutes.
8
After the sauce comes to a boil, sprinkle with a little chicken essence and coriander and stir-fry well. Serve.
9
After several processing processes, the river snails can be eaten with confidence and taste excellent. Students who like them can collect them and try them when they have time.
10
The snail lion after the tail is trimmed is easy to taste, and there is no need to use a toothpick when eating it. It can be put into your mouth as soon as you inhale, which is very convenient. The Pi County bean paste was a little salty, so I didn't put any salt in it.