Local chicken, Liuzhou snails, pickled bamboo shoots. Ingredients: ginger, star anise, bay leaf, grass fruit, perilla, dried chili (add according to personal taste) ginger, vinegar, salt, edible oil, sugar , wine, garlic, fermented bean curd, chili oil.

Method:

(1) Wash the chicken, wipe it dry, apply a layer of soy sauce, fry it in hot oil until golden brown, pick it up, wash the snails, and chop off the tails Cut the pickled bamboo shoots and ginger into slices, cut the dried pepper into sections. If you are afraid it will be too spicy, don’t cut it, use the whole root. Cut the perilla and bay leaves into shreds, and pat the garlic.

(2) Put an appropriate amount of oil in the wok. When it starts to smoke, add garlic, sour bamboo shoots, dry pepper and stir-fry for a few times. Add ginger slices, add snails and stir-fry until fragrant. Add cooking wine and add 2000 grams. You can also use soup or water, add seasonings, perilla, bay leaves and native chicken.

(3) Bring to a boil, transfer to a casserole and cook over low heat for 30 minutes.

Features:

Red in color, beautiful in shape, crispy and refreshing in taste, spicy and sour in taste, it has the effects of enhancing memory, lowering cholesterol, lowering blood pressure and anti-aging.

Production key:

The snails need to be raised for a period of time to make them spit out mud and stir-fry until fragrant.