The snail
By VicentaLakin
EVERY HOLIDAY, APART FROM CHICKEN AND DUCK FISH, THE FAMILY SPECIFICALLY ORDERS TO MAKE A FEW SIPS, OF WHICH SNAILS ARE MUCH MORE SPICY THAN ON HOLIDAYS, BECAUSE SNAILS ARE COSMOPOLITAN AND SPICY AND VERY COOL, APPETIZERS. THE SNAILS CONTAIN PROTEINS, FATS, CARBOHYDRATES, CALCIUM, PHOSPHORUS, IRON, SULFAMIN, NUCLEIC ACID, NITRIC ACID, VITAMIN A, WHICH HAVE THE EFFECT OF OSMOSIS. THE SNAILS ARE COLD FOOD, AND IT IS BETTER TO PUT GINGER AND CHILI IN THE COOKING TO KEEP IT COLD。
Recipe Recommendations
- River snail appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- pickled pepper appropriate amount
- chopped pepper appropriate amount
- red bean paste appropriate amount
- cooking wine appropriate amount
- pepper powder appropriate amount
- sand ginger appropriate amount
- dried chili appropriate amount
- garlic appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for The snail
1
Buying a snail to keep it in the water for two days, putting a chili to get it out of the mud, cutting the tail before cooking, cleaning it up
2
Cut the peppers and soy sauce and put hot pans in peppers and soy sauce
3
Put it in the chagrin, peppers, garlic, chili sauce
4
Put it in the snail and add a little salt, wine, pepper powder, raw, old
5
Joining the water just flooded the snail
6
The fire starts and turns into fire