Sauteed field snail

Recipe Recommendations

• River snail appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• perilla appropriate amount
• dried chili appropriate amount
• douchi appropriate amount
• SUFU appropriate amount
• lard appropriate amount
• white sugar appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• oyster sauce appropriate amount
• chicken essence appropriate amount

• original
• fried
• ten minutes
• ordinary

Steps for Sauteed field snail

1

Step 1: Keep the snail in water for two days to spit out clean mud and knock off the tail for later use.

2

Step 2: Slice the ginger, dice the sour bamboo shoots, chop the perilla and the false beans, and do not put oil in the wok. First, stir-fry the sour bamboo shoots to dry water. Add appropriate amount of lard to the wok, add ginger slices, garlic, dried peppers, fermented bean curd, and stir-fry together, then add the sour bamboo shoots that have just been stir-fried dry with water, add the field snails that have been filtered out, stir-fry over high heat, splash in Sanhua wine, add salt, sugar, soy sauce, oyster sauce, and chicken essence.

3

Step 3: Add water to cover the snail, cover and cook until the juice is about to dry, sprinkle in perilla and false Lou, stir fry.

4

Step 4: Serve the butterfly on the table.

Recipe Categories

• hot dishes