Coriolus versicolor 500g

Flammulina velutipes 1 tie

2 garlic

Peanut oil right amount

The right amount of barbecue sauce

Medium fuel consumption

Proper amount of cooking wine

Cumin powder or ready-made barbecue powder.

Appropriate amount of tin foil

Proper amount of water

Step 1

Wash the snail and set aside.

Second step

Wash Flammulina velutipes and cut off the tail for later use.

Third step

Chop garlic into garlic paste.

Fourth step

Add peanut oil to the pot and saute garlic. Plus fuel consumption, cooking wine and barbecue powder. Put it aside for later use.

Step five

Pull out a piece of tin foil about 50 cm. Fold in half. Keep your mouth shut.

Step 6

Finally, it was disassembled into a small bag. Please leave a message.

Step 7

Handle it carefully and add Flammulina velutipes first. Hold the tail and spread it out. Then add the right amount of snails. Then pour in the prepared garlic, right amount of barbecue juice, barbecue powder and water. Add water in moderation, and you can add more soup if you like. Finally add Flammulina velutipes. After putting everything away, slowly seal the last mouth. (A package can be divided into two or three packages. )

Step 8

Put the grill on the middle floor and fire it up and down 200 degrees. Bake for 50-60 minutes. When the tin foil expands, the screw has been opened. You can take it out when it expands. )

Step 9

Take it out and cut a hole in it with a knife, and you can taste delicious snails.