Stir-fried river snails in bean sauce is a iconic Chinese dish known for its spicy, savory flavor and tender, chewy texture. Here’s a step-by-step guide to making it at home.
Ingredients:
500g fresh river snails (cleaned and trimmed), 100g fermented bean sauce (豆瓣酱), 3-4 dried chilies, 1-inch ginger (sliced), 3 garlic cloves (minced), 1 green onion (chopped), 1 tbsp cooking wine, 1 tsp sugar, 1 tbsp light soy sauce, and vegetable oil for stir-frying.
Steps:
1. Prepare the Snails: Soak cleaned snails in salted water for 30 minutes to remove sand, then rinse thoroughly. Blanch in boiling water for 1 minute, drain, and set aside.
2. Stir-Fire Aromatics: Heat oil in a wok over medium heat. Add dried chilies, ginger, and garlic; stir-fry until fragrant.
3. Cook the Sauce: Add fermented bean sauce, stirring to release its aroma and oil. Pour in blanched snails, toss to coat evenly.
4. Season and Simmer: Add cooking wine, sugar, and light soy sauce. Stir-fry for 2-3 minutes until the snails absorb the flavors.
5. Finish and Serve: Garnish with chopped green onion. Serve hot with steamed rice or as a pub-style appetizer.
Tips: For extra umami, a pinch of five-spice powder or a dash of dark soy sauce can be added. Adjust spice levels by reducing dried chilies. Enjoy this bold, flavorful dish that pairs perfectly with cold beer!
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