Exercise 1
Ingredients: snail1500g
Accessories: onion, ginger, garlic cloves, 10 dried pepper, 8 sugars, 15g soy sauce, 10g soy sauce, 30g white wine, 3ml glutinous rice wine, 30ml chicken essence and a little oyster sauce, 15g.
Practice: 1. Wash the snail (spit out the sediment in advance) and cut off the tail. 2. Prepare seasoning. 3. Heat the wok with oil (a little more oil). 4. Saute shallots, ginger, garlic and peppers. 5. Pour in snails and stir well. 6. Add white wine and stir fry. 7. Add glutinous rice wine and continue to stir fry. 8. Add soy sauce. 9. add soy sauce. 10. Add sugar and mix well. 1 1. Add oyster sauce and stir fry. At this time, fry for a while. 12. Then add salt and stir fry. 13. Add chicken essence. 14. Turn off the heat after stirring evenly.
Exercise 2
Ingredients: snail 1000g, pepper, aniseed, dried onion, ginger and garlic, red pepper, chopped pepper sauce, soy sauce 1 0.5 spoon, sweet noodle sauce 3 spoon, fragrant leaves 2 pieces, Amomum villosum 2 pieces, nutmeg 1 piece, fennel1piece, etc.
Practice: 1. Dry the cleaned snails. 2. Add oil to the pot and add pepper aniseed. 3. Cut the dried red pepper into pieces and fry it in the oil pan. Add the chopped onion, ginger and garlic and fry it until cooked. 4. Turn off the heat, add chopped pepper sauce and stir-fry the red oil. 5. Add soy sauce and stir fry. 6 Add sweet noodle sauce, then add a little soy sauce and stir fry. 7. Add chopped Amomum villosum, cinnamon and fennel and stir-fry for 2-3 minutes. 8. Stir-fry sauce. 9. Pour the water-controlled snail into the sauce pan, turn on high fire and stir-fry evenly, then add half a teacup of water and appropriate amount of salt to medium heat and continue to stir-fry. Stir-fry for 8-9 minutes. When the water in the pot is almost dry, you can turn off the heat.
Exercise 3
Ingredients: snail 500g, pepper, bean paste 1 spoon, beer, sugar, soy sauce, garlic.
Practice: add oil to the pot, heat it, stir-fry chili peppers, take it out, stir-fry garlic, bean paste and dried chili peppers, then stir-fry snail, then add soy sauce, beer (excluding snail) salt and sugar in turn, cook for at least 10 minute on medium fire, depending on the quantity and size of snail, and then collect juice to taste whether it is suitable or not. You can also add sugar to make the taste sweet and spicy, which is suitable for people who can't eat spicy food.
Exercise 4
Ingredients: snail, Pixian bean paste, chafing dish base, ginger, cooking wine and white vinegar.
Practice: soak the snail in sesame oil for two hours, then clip off the bottom with pliers and wash it until it is free of dirt. Heat oil in the pan, add shredded ginger, Pixian bean paste and chafing dish base (more or less according to personal taste) and stir fry.
Then pour in the snail, stir-fry over high fire for about 3 minutes, then pour in a small bowl of water and continue to stir-fry to collect the juice. When collecting soup, pour in a spoonful of cooking wine and half a spoonful of white vinegar and continue to stir well.
Exercise 5
Ingredients: snail, hot pot, onion, garlic, ginger, pepper, dried pepper, green pepper, red pepper, beer, soy sauce, oyster sauce, fragrant leaves, star anise and cinnamon.
Practice: soak the snail for one day, cut the tail and wash it for later use. Heat oil in a pot, add onion, ginger and garlic and stir-fry until fragrant, add dried Chili and stir-fry until fragrant, add hot pot bottom material and add spices and stir-fry until fragrant. Pour in the snail and stir-fry evenly (about 4-5 minutes), add beer or water, add light soy sauce, dark soy sauce and oyster sauce, boil for 6- 10 minutes, and simmer for 40 minutes on low heat to make the snail fully tasty. Collect juice over high fire, add green pepper, stir well, sprinkle with shallots and serve.