How to fry snails?

Of course, the protagonist is a snail. I bought it at Huangsha Seafood Wholesale Market in Guangzhou. Today, this is bigger. 48 yuan a catty, I took a catty and a half. Usually the smaller one is about 42, 45.

Material 2:

Ginger slices, minced garlic, shallots and green and red peppers (green and red peppers are used for decoration, so it doesn't matter if you don't put them, because the spicy taste doesn't come from here)

Material 3:

Of course, put some spices, that is, cinnamon, pepper and star anise.

Material 4:

Bean paste, carved wine. I use spicy bean paste, or I can use ordinary bean paste. Carving wine is my personal preference. I like it when I can put yellow wine and white wine.

Exercise:

1. Saute ginger slices and minced garlic in oil. If you want to stimulate, you can put red finger pepper.

2. Put some water, then add pepper, star anise and cinnamon. Simmer 10 minutes, mainly to make the seasoning taste.

3. You can add bean paste and carved wine. Pay attention to the amount of bean paste when you put it. It can be salty, but not too much. Carve wine generously. I poured half a bottle. It comes down to my personal preference.

When the water boils, you can put snails and cook for 3 or 4 minutes. If it is too long, the snail will get old. Finally, add onion and green pepper, add some sugar, chicken essence and soy sauce to taste. You're finished.

Griddle Zisu Hot Spicy Dip Snail

Composition:

Flower snail (also known as small wind snail) 600 grams. 25 grams of red pepper. 50g of vegetable oil, 3g of refined salt, 5g of monosodium glutamate, 5g of chicken essence, 0/0g of oyster sauce/kloc-,0/0g of chopped pepper/kloc-,250g of cooking wine, 20g of ginger, 0/0g of garlic/kloc-,0g of leek/kloc-,and 0g of fresh perilla/kloc-.

Features:

Snail meat is crisp and tender, and the soup is delicious.

Operation:

1. Put the snail in a cold water pot, cook it, take it out, remove the shell and take the meat, and wash it for later use.

2, red pepper to cut the circle, ginger and garlic minced, perilla minced, chives minced.

3. Put a clean pot on a strong fire, add Jiang Mo, minced garlic, chopped pepper and perilla, stir fry until fragrant, then add snail meat, add salt, monosodium glutamate, chicken essence and oyster sauce, stir fry evenly, pour cooking wine and fresh soup, add red pepper rings, sprinkle with pepper, put into a dry pot, sprinkle with chopped green onion, and put into the oven.