There are two kinds of screws, one is a small screw, which is usually found on the edge of rocks in the lake. One is the big screw, which is also called snail. It's very big.
Many friends especially like to eat this kind of snail, because they think its meat is particularly thick and delicious. So what cooking skills should be paid attention to when cooking large snails to make the meat of large snails more tender?
Ingredients: snail, ginger, onion, garlic, dried Chili, soy sauce, soy sauce, oyster sauce, chafing dish base, millet spicy, salt, chicken essence, essence, cinnamon and star anise.
Step 1
It is best to keep the snails bought back in the vegetable market for 2-3 days and rinse them repeatedly with clear water.
Second step
Knock off the snail's tail with the back of the knife, remove the tail and continue washing.
Third step
Blanch in cold water. You can put some ginger slices, shallots and cooking wine to remove the fishy smell. After taking it out, rinse it with clear water and drain it.
Fourth step
Drain the water, do not put oil, directly pour into the pot and stir-fry the excess water of the snail until it evaporates. This is for a better taste in the later stage.
Step five
Add ginger, garlic, leaves, cinnamon and star anise as chafing dish base, stir-fry dried chilies, then pour in snails, stir-fry until fragrant, and then pour in cold water to boil. After boiling, simmer for about 20 minutes, and add salt chicken essence to taste. Don't collect too much water, it will be more delicious to leave some soup. This spicy snail is ready and I really want to eat a series.