Hot snails
By VicentaLakin
It's summertime, and people usually prefer barbecues, snails. But many of the barbecues on the side of the road are unsanitary and can't afford to spend a bit of your time making a good meal, and it's not different from the outside, and it's good to taste, and it's very economic。
Recipe Recommendations
- River snail 1000g
- bean paste 20g
- pepper appropriate amount
- aniseed appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- slightly spicy
- explosion
- several hours
- ordinary
Steps for Hot snails
1
Choosing fresh field snails, poaching in the water for about 12 hours, making it spit out of the snails
2
Handle the little pointers under the screw with a plier so that the dirty stuff can come out more thoroughly and the snail itself will taste better when it's made
3
When the water's out, you can get it out in a minute and put it in the tub, and it'll cool him off
4
Prepare ingredients, fragrances, eight horns, dry peppers, peppers, cinnamon, ginger, garlic, or onions, plus soy sauce
5
A boiler, a fragrance of garlic and ginger, and then a corset like big stuff, and a pepper of pepper, can be added to the soy sauce。
6
Then join the snails of the water
7
Until the soup is dried up in the pot
8
It's a set of table productsHot snails Make Tips
1. Be sure to patiently clip off the small sharp tip at the bottom of the snail with pliers; that way it is cleaner and easier for the flavor to penetrate.
2. Blanch the snails in boiling water, which is also for healthier eating.
3. You can add Doubanjiang according to your personal preference, using as much as you like.