Sauteed snail with spicy sauce
By VicentaLakin
Recipe Recommendations
- River snail appropriate amount
- dried chili appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- rapeseed oil appropriate amount
- Pi County Douban appropriate amount
- pepper appropriate amount
- liquor appropriate amount
- pepper appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
Steps for Sauteed snail with spicy sauce
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1. Put the field snail in a basin, add water (a little sesame oil can be dropped in the water) and soak it for half a day, so that the field snail naturally vomits the impurities in the body, then rub it with clean water several times, and then use pliers to clamp off the tail tip of the field snail., add salt and rub it several times, and finally rub it again with white wine several times to be clean.
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2. Chop the ginger, garlic, and dried peppers for later use.
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3. Add rapeseed oil to the hot pan, heat the oil and pour it into the drained field snail and stir the pan.
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4. Skim the field snail on the edge of the pan, add pepper, a little sugar, dried pepper, ginger and garlic grains, five-spice powder, pepper powder, white wine, salt, and Pi County watercress.
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5. Mix all the seasonings well and stir fry several times.
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6. Add water to cover the river snail to stew it until it is delicious.
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7. When the water is dry and delicious, add a little chicken essence and MSG.
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8. The last plate of spicy field snails is ready!