Main ingredients: woodchucks, snails

Accessories: pickled peppers, pork stuffing

Seasonings: ginger, scallions, soy sauce, sesame oil, oyster sauce, salt, chicken essence, chicken broth

Methods:

1, snails washed, remove the bottom of the meat picked out, chopped into a puree and the pork stuffing mix well,

2, and then adjusted the stuffing stuffing into the conch

3, sit in a pot and light the fire, pour the oil when the oil is hot into the pickled peppers, ginger, scallions, chicken pieces, snails, chicken broth, salt, oyster sauce, soy sauce, chicken essence, simmer for 15 to 20 minutes on a small fire.

Snail chicken casserole

Materials: chicken, snails, bamboo shoots, celery, lettuce, carrots

Practice: 1. snails bought back to the water to raise two days, so that snails spit out the sediment, (in the water will be two drops of oil will be spit out a little faster), burned before the brush, and then cut off the end of the pliers.

2. Spring bamboo shoots boiled in lightly salted water, to astringent flavor.

3. first onion and ginger, chili, garlic sautéed, and then put the chicken pieces into the frying pan sautéed, and then poured into the snails fried together (the best separate fried, I'm lazy.) Add wine, and then the chicken pieces into the frying pan sautéed. Hey) plus wine, soy sauce, star anise, five spice powder, chili powder, oyster sauce, salt, sugar, a small bowl of water on high heat, in order to taste, I moved them to the pressure cooker pressure for 10 minutes.

4. and then add the vegetables turn evenly burned for about 7 minutes, a little soup into the porcelain pot can be.