Every time I go to a stall, I have to order Ding snails. My husband likes to eat them very much. When I saw Ding snails in the market and hurried to buy them home, I forgot to ask the merchant to cut the tail. Ding snails are very hard, and it took a lot of effort to cut the tail.
I found that frying snails with bean paste is very delicious. Add some onions and basil, and the fried taste is similar to that of a food stall.
Sauce fried diced snail
By OttisWehner
Recipe Recommendations
- garlic appropriate amount
- Jiang appropriate amount
- scallion appropriate amount
- perilla appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
Steps for Sauce fried diced snail
1
Put the Ding snail into rice washing water and soak it for half an hour.
2
Mash garlic, ginger, and shallot, cut red peppers and onions into small pieces, and chop perilla for later use.
3
Bring water to a boil, put the diced snails into the water and cook for 3 minutes.
4
Wash and drain the water, then use pliers to cut off the tail of the snail (you can also reverse these two steps).
5
Heat the wok over high heat, add oil, and saute the garlic, ginger, shallot, perilla, and onion until fragrant.
6
Then add the diced snails, cooking wine, and bean paste and stir fry.
7
Pour in warm water, pour in appropriate amount of soy sauce, sprinkle with salt and chicken essence, cover over high heat and cook for about 3 minutes.
8
Thicken, add sesame oil and mix well, and serve in a bowl.